Pistachio Crusted Pork Chops

1. Preheat oven to 375°F
2. Using a food processor or blender, finely grind the pistachios, garlic, lemon peel and 1/2 tsp salt. Transfer mixture to a bowl and stir in the breadcrumbs.
3. Season pork chops with salt and pepper.
4. Dip each chop into the egg, then coat with pistachio mixture and place on a baking sheet.
5. In a large skillet, heat the tallow or ghee over medium heat. Add the chops to the hot, heated oil and cook until the breading turns a nice golden color (about 2 minutes on each side).
6. Drizzle each chop with leftover oil from the pan and bake until an instant-read thermometer inserted into the center of the chops registers at 140°-142F (15-20 minutes depending on the thickness of the pork chops)
7. Let pork chops rest for 3-5 minutes before serving.

Notes

• Lay out pork chops 30 minutes before searing. Room temp pork chops work best.
• If your chops are on the thinner side, check oven after 10mins with meat thermometer.
• It's best to pull them out at 140-142 degrees for the juiciest, tender meat. They will still cook a bit when removed from the oven and reach 145F.

**Side dish suggestions - mashed potatoes, green beans, asparagus, wild rice or salad.