Macadamia nut crusted Jeju Pork Chop

I have been eating mostly chicken during the week and beef seems a bit heavy, why not pork chop for a nice dinner for two.  I know some of you are often intimidate by these thick pork chop and not sure what to do with it.  Here is my interpretation of a crusted pork chop that requires only one pan with minimal effort.  The buttery combo of Macadamia nut with these thick juicy pork chop along with a sweet pineapple chutney is just what I call a simple but impressive date night dinner.

2 Jeju Pork Chop (Defrosted)

1 bag or 125g of salted Macadamia Nut 

2 large eggs

2 tablespoons of flour

1 teaspoons of salt

1 teaspoons of garlic powder

1 teaspoons of black pepper

1/2 lb cherry tomatoes

1 bottle pineapple chutney

Directions:

Pre-heat oven at 375F 190C

Crust Macadamia nut by pounding it with a cleaver and place it in a dish. 

Marinade pork chop with salt, garlic powder and black pepper and dust with flour.

In another bowl, crack and whisk eggs

Using one hand, dip pork chop in eggs

Using another hand, crust pork chop with Macadamia nut.

Place crusted pork chop on a sheet pan and bake in oven until golden brown.  About 20-30mins.

Drizzle cherry tomatoes with olive oil and seasoned with salt and pepper.  

Place cherry tomatoes into the oven with the pork for 5 minutes.

Garnish with pineapple chutney and serve hot! 

Enjoy!

Ingredients Sponsored by JC Foods Gourmet