• 1 c ground pecans or Pecan Meal

• 1 c bread crumbs

• 1/4 c firmly packed brown sugar

• 1 t salt

• 1 t pepper

• 1/8 t ground red pepper flakes

• 2 large eggs

• Pork tenderloin roast cut 1/2 - 1 in thick slices (or pre-cut and pre-packaged boneless pork chops)

Preheat oven to 375 degrees. Line a rimmed baking sheet with heavy duty aluminum foil. Lightly grease foil. In a shallow dish, combine the pecans, bread crumbs, brown sugar, salt, pepper, and red pepper. In a seperate shallow dish, lightly beat the eggs. Dip the pork cutlets in the eggs to coat. Then dredge them in the pecan mixture, completely covering them. Arrange them on the prepared baking sheet, and bake until an instant-read thermometer registers 155 degrees, about 20min.