Pecan Encrusted Pork Chops, Green Beans, and Sweet Potatoes

Ken's love of cooking and good food has been inspired and encouraged by his parents, who are both wonderful cooks. Ken's father is originally from the South, and this pork recipe is directly related to one of his father's recipes for lightly fried, pecan-encrusted pork.

This partially impromptu meal turned out extremely well (so well that we replicated it several days later for a dinner with some good friends of ours). The sweet potatoes and beans each complimented slightly different characteristics of the pork, which made for a rich and dynamic eating experience. The pecan crust added a sweet, warm, oaky flavor to the pork that contrasted well with the slightly creamy and flavorful pan sauce. The entire meal paired nicely and easily with wine. I remember it being a very satisfying meal overall. It wasn't too heavy but had the warm comforting feel that beloved childhood recipes seem to inspire.

The green beans were made by first blanching the beans, and then Frenching them (e.g. breaking them in half along the seam and removing the bean peas). Usually in this kind of recipe the bean peas are discarded, but I insisted that Ken not waste one of the more nutritional part of the vegetable and he set them aside for later use. Ken then sautéed garlic, shallot, and tomatoes. He cooked off the liquid from the tomatoes, and then added the green beans and the bean peas into the pan. He lightly sautéed the beans and then put them in the oven to warm until the pork was finished. (By the way, adding the bean peas to the dish creates a pleasing texture and flavor contrast and we've now made saving the peas a habit when making beans)
The sweet potatoes were pealed, cut into one inch slices, lightly tossed with olive oil, salt, and pepper and roasted in the oven for around 50 minutes at 350 (until they are soft but not mushy).

Here is the recipe for the pork:
6 Boneless Pork chops, pounded to 1/4-1/2"
almonds
eggs
buttermilk
bread-
crumbs
salt
pepper
flour
parsley
butter
olive oil
chicken- stock

For the crust, mix equal parts bread crumbs and chopped toasted almonds, add about half a tablespoon of salt and 2-4 tablespoons of parsley (or to taste).

3 step bread the pork, first coat with flour, then dip in an egg/buttermilk mixture, and finally the crust mixture. Pan-fry the pork in olive oil and butter over medium heat for about 2 min. per side, or until the coating has turned a golden brown.

To make the sauce, take the pan with the oil and browned bits. Add flour and stir, until you have a light paste in the pan. Return the pan to heat, and cook until the paste turns very light brown, and becomes more liquid. At this point slowly whisk in your chicken stock, reduce the sauce (or not) to whatever consistency you desire. Season with salt if necessary (it shouldn't be necessary) and serve!