Nut-Crusted Pork Chops


  • 4 boneless, pork tenderloin chops (or 4 ½-inch slices of pork loin)
  • 2 large eggs
  • 1½ cups finely chopped nuts (almonds, walnuts, pistachios, etc.)
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 375°F. Spray a baking sheet with nonstick spray. Set aside.
  3. Whisk eggs in shallow dish
  4. Mix almonds, garlic powder, salt, and pepper in a separate dish
  5. Pound pork out until it is about 1/4-inch thick
  6. Take one slice of pork and dip both sides into egg mixture, and then dip in the almond mixture. Dip pork back into egg mixture, followed by almond mixture.
  7. Repeat until each pork chop is completely coated.
  8. Place pork onto baking sheet.
  9. Bake at 375°F for 15-20 minutes, or until internal temperature reaches 145° F.

Makes 4 servings

Black Bean & Butternut Squash Stew


  • 1 small butternut squash (1 1/4 pounds)
  • 1 teaspoon canola oil
  • 1 medium onion 1 green pepper
  • 1 garlic clove (1/2 teaspoon minced or 1/4 teaspoon powder)
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 2 Tablespoons tomato paste
  • 4 cups cooked black beans or 2 15-ounce cans, drained
  • 2 cups low-sodium vegetable or chicken broth
  • Salt and pepper to taste
  • Toppings: chopped cilantro, chopped jalapeño, shredded cheese


  1. Wash hands with warm, soapy water.
  2. Dice the onion.
  3. Seed and dice the green pepper.
  4. Chop the clove of garlic, if using a whole clove.
  5. Slice squash in half. Remove seeds and peel. Cut into 1 1/2-inch cubes.
  6. In a large pot, heat oil. Cook onion and pepper in oil for 4 minutes. Add in garlic, cumin, and paprika. Stir in tomato paste.
  7. Add squash, black beans, and broth.
  8. Bring to a boil. Reduce heat and simmer until squash is tender, about 30 minutes. Season with salt and pepper. Add water, if the stew gets too thick.
  9. Serve hot with toppings.

Makes 10 servings

nutrition food label
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