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Pecan Crusted Pork Chops with Apple Chutney

Pecan Crusted Pork Chops With Apple Chutney on a plate
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  25 min

Ingredients

  • 2 large eggs
  • ¼ cup stone ground mustard
  • 2 cups pecans
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly cracked black pepper
  • 4 tablespoons extra-virgin olive oil
  • 6 (2½ pound) boneless pork chops

Apple Chutney

  • 2 cups peeled, cored, and diced Gala or Fuji apples
  • ¼ cup finely chopped shallots
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon light brown sugar
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt

Method

  1. Preheat the oven to 350°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
  2. In a shallow bowl or pie pan, beat the eggs with the mustard until fully incorporated. Set aside. 
  3. In a food processor, combine the pecans, thyme, salt, garlic powder, and pepper until coarsely ground. Transfer to a large plate.
  4. Dip each pork chop into the egg mixture, allowing any excess to drip off. Then dip the pork into the panko mixture, gently pressing to adhere. 
  5. Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, working in batches, cook the pork until browned 2 minutes per side, then transfer to the prepared sheet pan. Bake for 20 to 25 minutes, or until the internal temperature of the pork chops reaches 145°F on an instant read thermometer.  
  6. Meanwhile, make the chutney. Combine the apples, shallots, mustard, sugar, vinegar, cinnamon, and salt in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes, or until the liquid has absorbed and the apples are tender.
  7. Serve the pork chops topped with a dollop of chutney.