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Simple Recipes for Every Day

Pecan Crusted Pork Chops with Apple Chutney

Pecan Crusted Pork Chops With Apple Chutney on a plate
  • Serves:  6
  • Prep Time:  30 min
  • Cook Time:  25 min

Ingredients

  • 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
  • 1 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

Method

  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 145°F.
  7. While the pork chops are baking, make the chutney.
  8. Heat the apples, shallot, mustard, sugar, vinegar, cinnamon and salt in a small saucepan over medium-high heat. Bring to a boil. Reduce heat and simmer for 10 minutes until the liquid has absorbed and the apples are tender.