1/4 cup chopped pecans
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon dried parsley
8 boneless pork chops
3 bay leaves, trimmed and thinly sliced
3 tablespoons cornstarch
3 tablespoons olive oil
1/3 cup freshly grated Parmesan cheese
Mix pecans, salt, pepper, parsley, and chops. Heat oil in a large skillet over medium heat. Add pork and cook about 2 minutes, or until browned, stirring occasionally. Transfer to sauce skillet, stirring every 10 minutes or until all pork chops are browned.
Saute chops for about 5 minutes, or until lightly browned. Transfer to sauce. Stir in cooked pecans, parsley, cornstarch, oil, and Parmesan cheese. Spread over chops. Garnish with parsley sprigs, if desired.