(serves 6 entrées)

6 bone-in pork chops

Pecan Crust

1 cup pecans
1/2 cup flour
1 t ground ginger
1 t onion powder
salt to taste

In a food processor, finely grind pecans being careful not to over-grind because the oils will begin to release and you will have pecan-butter. Add the other ingredients and blend. Set aside.

Peach Chutney

8 under-ripe peaches
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 red onion thinly sliced
cayenne pepper to taste (the chutney should be mildly spicy)
pinch of salt

Melt sugar with vinegar on medium heat. Add peaches and red onion, then simmer on low heat until tender, about 12-15 minutes. Season with cayenne pepper and pinch of salt.

Green Bean Batter

1 egg
1/2 cup soda water
1/2 cup half and half
1 3/4 cup corn starch
pinch of salt

Whisk the first three ingredients together then add a small amount to corn starch, enough to make a thick paste. Whisk thoroughly until there are no lumps, then add the remaining liquid. Season with salt.
Preheat oil to 375 degrees. Dip beans into batter and shake off excess drips. Place carefully in fryer and stir to avoid the beans sticking together. Cook for about three minutes or until crispy. Prepare beans as the last step.

For the Pork Chop

Make an egg wash with two eggs and warm water. Dip each pork chop in egg wash then press into the pecan crust. In a non-stick pan on medium-low heat sear each side until a nice brown caramelization forms. Finish in the oven at 375 degrees until desired temperature, I recommend medium.