Pecan Crusted Pork Chops with Apple Chutney

Story by Natalie
Pecan Crusted Pork Chops with Apple Chutney
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Pecan Crusted Pork Chops with Apple Chutney

Can you think of anything that screams fall more than pecan crusted pork chops with apple chutney? I know I can’t, which is exactly why I’m sharing this recipe with you. 

 Maybe you’ve noticed we don’t have a lot of pork chop recipes on our blog. I promise you, it’s not because we don’t like them, we just have this bad habit of forgetting they are there. We are trying to change that though, because not only are pork chops delicious, they are so easy to prepare (which is really important to both of us). Bonus, did you know they pair perfectly with pecans, which are one of our favorite ingredients to work with this time of year.

Pecan Crusted Pork Chops with Apple Chutney

So, in the name of taking a break from steak and chicken, today it’s all about this pork chop      coated in some glorious, buttery pecans. But not only that, I can assure you that this is not just a recipe for any ol’ pecan crusted pork chop, we’ve pulled out all the stops and topped this dish with more pecans and an apple chutney. How completely delicious and fallish does that sound?

Often, when we think of pecans our minds want to go straight to pie, or maybe sticky caramel bars laced with butter, and other such decadent desserts (or at least I do), but let’s all try not to be so limited in thinking. The delicious flavor of pecans that we all love is versatile and perfectly suited for adding to savory dishes, as well as sweet treats.

Pecan Crusted Pork Chops with Apple Chutney

Fun fact: Did you know that most of the pecans you’ll find in the US are grown in North America? This includes thousands of family-owned farms in more than a dozen southern states. Incorporating pecans into your meals means you’re supporting thousands of American family farmers! Pretty cool, huh?

Here are a few ways we like to use pecans in our kitchens:

  • Coated in honey and toasted in the oven for snacking (mix with dried fruit!)
  • Tossed in salad
  • Stuffed in chicken
  • Mixed in stuffing around the holidays
Pecan Crusted Pork Chops with Apple Chutney

Are Pecans Healthy?

We all know they are delicious, but did you know pecans are also incredibly nutritious? They
have fiber and protein, and compared to other major tree nuts, they also are among
the lowest in carbs per serving. For all these reasons we are so proud to have been asked by the American Pecan Council to develop some recipes that will help you put pecans to good use in your kitchens!

Pecan Crusted Pork Chops with Apple Chutney

What is the best way to cook this pecan crusted pork chop?

Pork chops are hard to screw up even when they are crusted in pecans. A couple of weeks ago we pan seared some with a creamy mushroom garlic sauce, but for the sake of ease today we are baking our pork chops. After seasoning the pork with salt and pepper and dredging it in an egg mixture, we then coat the pork with crushed pecans for a protein and flavor-packed crust. Using an ovenproof skillet, sear the pork until the pecan crust is golden brown and then place it in the oven until the pork is cooked through, but not dry.

Pecan Crusted Pork Chops with Apple Chutney

Pro-Tip: If you’re meal prepping, make the pork chops ahead of time, but when it comes time to reheat use the oven instead of the microwave or stove top. This will crisp up the pecan crust and the pork chops will taste as if you’d just made them!

Once the pork chops are cooked, top them with a simple apple chutney (which can also be made ahead of time) for the ultimate fall meal. Pork, pecans, apples...yeah, fall can come now.

Pecan Crusted Pork Chops with Apple Chutney

If you make these Pecan Crusted Pork Chops with Apple Chutney, we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag @themodernproper and #themodernproper if you do. Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe!

This sponsored post is written by TMP on behalf of The American Pecan Council. The opinions and text are all ours. Thank you for supporting the brands we love.

Pecan Crusted Pork Chops with Apple Chutney

Pecan Crusted Pork Chops with Apple Chutney

Serves 6


6 boneless pork chops (roughly 2.5 lbs)
1/4 cup stone ground mustard
2 large eggs
2 cups American pecans
2 tbsp fresh thyme leaves
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
4 tbsp olive oil

Apple Chutney

2 cups gala or fuji apples, peeled, cored, diced
1/4 cup finely chopped shallots
1 tbsp whole grain mustard
2 tbsp apple cider vinegar
1/2 tsp cinnamon
1/2 tsp salt


  1. Preheat oven to 350°F.
  2. In a pie pan, beat the eggs with the mustard, until fully incorporated. Set aside.
  3. Pulse the pecans, thyme, salt, garlic powder and pepper in the bowl of a food processor until coarsely ground. Pour pecan mixture onto a large plate and line a rimmed baking sheet with parchment paper.
  4. Heat the oil in a heavy saucepan set over medium high heat.
  5. Dip each pork chop one at a time into the egg mixture and then gently press it into the pecan mixture ensuring it is coated on all sides.
  6. Place the pork chops a few at a time into the heated oil and cook for 1-2 minutes on each side, place on prepared baking sheet and repeat until all 6 pork chops are ready to go into the oven. Bake for 20-25 minutes until all of the pork chops are cooked with an internal temp of 150°F.
  7. While the pork chops are baking, prepare the chutney.
  8. Heat a small saucepan over medium-high heat. Add the apples, shallot, mustard, sugar, vinegar, cinnamon and salt. Bring to a boil. Reduce heat and simmer for 10 minutes until the liquid has absorbed and the apples are tender.