Parmesan Almond Crusted Pork Chops with Parsley Pesto

Directions

1. 1
   Preheat oven to 375F.
2. 2
   Place an oven-safe wire rack over top of a baking sheet and spray with cooking spray. Set aside.
3. 3
   Whisk together egg and milk in a bowl.
4. 4
   Add 1/3 cup sliced almonds to the bowl of a food processor and pulse a few times until almonds are broken up into small pieces.
5. 5
   Add breadcrumbs, Parmesan, processed almonds, and salt and pepper to taste to a shallow bowl and stir until evenly combined.Dip all sides of each pork chop first in the egg mixture, and then in the breadcrumb/Parmesan/almond mixture, pressing the coating onto the pork chop to help it adhere.
6. 6
   Place pork chop on the prepared rack over the baking sheet. Repeat for all pork chops.
7. 7
   Bake for 23-26 minutes, or until the center of the thickest pork chop reaches 145F. I stuck them under the broiler for a minute or two once they were fully cooked to crisp the coating up a bit more.While the pork chops are cooking, add parsley, garlic, almonds, and salt and pepper to the bowl of a food processor. Process until parsley is broken up into small pieces, occasionally scraping down the sides.
8. 8
   Add olive oil and Parmesan and process until well-mixed.
9. 9
   Serve a dollop of parsley pesto on top of each pork chop.