I made a pasta salad with lots of vegetables to go with the two remaining pecan covered pork slices. I deliberately made the pasta salad large with lots of vegetables, so that we can eat it over the next four or five days. For the dressing, I'm using the one that I make for the green bean and cherry tomato salad, as we really like its flavor. It combines olive oil, cider vinegar, Dijon mustard, maple syrup, and Penzey's Sandwich Sprinkle, along with some freshly ground pepper. We had to eat it without Greek cheese crumbles as, alas, we are out and the local store does not carry it.
Navlys--I dip them in egg mixed with Dijon mustard and paprika, then coat them with pecan meal. I cook on a parchment lined sheet pan in the oven at 350 F and check thinner ones at 15-20 minutes. You want to remove them when the temperature is 145 F. For 4 boneless pork chops, I would use an egg, 1/2 Tbs. Dijon mustard, and 1 tsp. paprika. (I also use a single egg for eight, but I double the mustard and sweet paprika).
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