Pecan Crusted Pork Chops with Peas

Prep Time 15-20 min. | Medium
Thaw in refrigerator.
*Prepare Creamy Herbed Peas per separate cooking instructions provided.

1. Preheat oven to 350°F. Spray a foil-lined baking sheet with nonstick cooking spray.
2. Add pecans, 1 Tbsp. olive oil, and 1/4 tsp. kosher salt to crumb mixture and gently massage to combine.
3. Remove pork chops from marinade, discard marinade. Place 1 pork chop at a time in seasoned crumb bag and thoroughly coat by pressing mixture into both sides. Place coated chops on baking sheet.
4. Bake for 10-15 min. until pork chops are cooked through (internal temp. 145°F). 5. Allow to rest 2-3 min. before serving with Creamy Herbed Peas. NOTE: Overcooking will cause pork chops to be tough.

Prep Time 15-20 min. | Large
Thaw in refrigerator.
*Prepare Creamy Herbed Peas per separate cooking instructions provided.

1. Preheat oven to 350°F. Spray a foil-lined baking sheet with nonstick cooking spray.
2. Add pecans, 2 Tbsp. olive oil, and 1/2 tsp. kosher salt to crumb mixture and gently massage to combine.
3. Remove pork chops from marinade, discard marinade. Place 1 pork chop at a time in seasoned crumb bag and thoroughly coat by pressing mixture into both sides. Place coated chops on baking sheet.
4. Bake for 10-15 min. until pork chops are cooked through (internal temp. 145°F). 5. Allow to rest 2-3 min. before serving with Creamy Herbed Peas. NOTE: Overcooking will cause pork chops to be tough.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.