Marinate 4 boneless pork chops in 4 tbsp pecan oil and Geaux Creole Dust in the refrigerator for at least 20 minutes (the longer the better). Remove from refrigerator and let stand until room temperature. In medium pan, heat 1 tbsp oil to medium high heat. Sprinkle in bread crumbs.
Place chop in pan and sear for 2-3 minutes. Add bread crumbs to top of chop. Flip and repeat.
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