Ingredients
4 3/4-inch thick pork chops
1/4 cup flour
2 tablespoons corn meal
1 tablespoon farinha (cassava meal)
2 teaspoons Lawry's lemon pepper
4 Brazil nuts, pulverized
2 tablespoons olive oil, for frying

Directions
Wipe the pork chops with a damp paper towel and pat them dry. Place the
remaining ingredients in a plastic bag, add the pork chops and shake well. Heat half of the oil in a
heavy cast iron skillet, place the pork chops in the skillet and cook over medium heat for 2 to 3
minutes on each side. Serve hot.