Pistachio-Dusted Pork Chops

Prep Time: 10 min

Cook Time: 40 min

Total Time: 50 min

Servings: 4


  • 2 large eggs
  • 1/4 cup finely minced fresh rosemary leaves
  • Fine sea salt and freshly ground pepper
  • 4 loin pork chops (bone-in)
  • 1 cup natural pistachio nuts, ground into powder
  • 1/4 cup Filippo Berio Olive Oil


    • Preheat oven to 350°F. Lightly beat together eggs and rosemary; season with salt and pepper. Coat pork chops with ground pistachio powder.
    • Heat olive oil in ovenproof sauté pan large enough to hold pork chops without crowding; brown pork chops over medium-high heat for 3 minutes on each side or until browned. Transfer pan to oven; bake for 35 minutes or until instant-read thermometer inserted into thickest part of pork chops reads 160°F.


    Recipe provided by Chef Mary Ann Esposito