Pecan-Breaded Pork Chops with Beer Sauce

Louisiana chef Horst Pfeiffer combined dry mustard, celery salt and pecans to create an unforgettable breading for pork chops. Serve them with your favorite vegetables and crusty bread on the side, so that they are soaked in a thick, gravy-like sauce.
Preheat the oven to 350°F. Combine the bread, dry mustard, celery salt and pepper in a mini food processor; grind to a fine crumb. Add the pecan slices and grind to a fine crumb; place the mixture in a shallow bowl.In a second shallow bowl, add the flour. In a third shallow bowl, combine the eggs and milk. Roll pork chops in flour, shaking off any excess. Dip the chops in the egg mixture and then in the pecan mixture, smearing on all sides and shaking off any excess.Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat; add 2 chops and cook until lightly browned, about 2 minutes on each side. Transfer the chops to a lined baking sheet. Repeat with the remaining 2 tablespoons of butter and 2 chops.Bake in the preheated oven until the thermometer set in the chops reads 145 ° F, 10-15 minutes. Serve immediately with beer sauce.