Instructions: 1. Toast the brazil nuts in a nonstick skillet over medium low heat until warmed. Remove from heat. When cool, place nuts in a food processor. Roughly stop. Add the corn meal and tapioca, pulse to a coarse meal. Add the herb blend and pulse to combine. Transfer the coating to a dish.

2. Heat oil in a nonstick skillet on medium high burner. Sprinkle each pork cutlet with salt and pepper. Coat with the nut mixture, pressing it in. Gently transfer the pork to the hot pan and saute to desired doneness for the thickness of meat. Add the wine and rotate the pan to deglaze. Serve at once.

About Jessicas recipe: 4 whole Brazil nuts, cracked, separated (about 8 pieces); 2 tsp. lemon pepper; 2 Tbs. coarse-ground corn meal; 1 Tbs. cassava meal. Enough for one large chop. Pan fry in oil.

Description: "Indulgence. the lemon and thyme provide a little surprise. Raw brazil nuts are intriguing and subtle."

NOTES : MENU: Steamed red potatoes, Brussels sprouts, sliced carrots; applesauce; Knorrs Classic Roasted Pork Gravy.

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