Pistachio Crusted Pork with Meyer Lemon Sauce

Servings: 2 | Serving size: 4 ounces pork with sauce

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

Serve with Roasted Potatoes or Plain Mashed Potatoes or Mashed Yams or Plain Mashed Potatoes - Low Sodium Version or Mashed Parsnips

AND

Serve with Sauteed Spinach or Parmesan Squash. or Herbed Zucchini or Yellow Squash and Onions or Zucchini Salad

Preheat the oven to 375°F. Place a large skillet in the oven.

Place the pistachios, basil and salt in a mini-chopper or blender and process until the consistency of coarsely ground coffee. Firmly pat the mixture over the top of each of the pork chops.

When the oven is hot spray the pan lightly with olive oil. Place the pork chops in the pan with the pistachio crust side up. Return the pan to the oven.

While the pork is cooking mix together the wine, lemon juice and honey.

Cook the pork for about 12 - 15 minutes. Remove the pan from the oven and set the pork on a cutting board to rest. Place the pan over medium-high heat and add the white wine mixture. Reduce the mixture by about 1/2 while deglazing the pan. Add the butter and swirl while it melts.

Place the pork on plates and top with the sauce.