Ingredients
- 4 thick-cut boneless pork chops
- 1 1/2 cups pecans, finely chopped
- 1/2 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 2 tbsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
For the sauce:
- 1/4 cup maple syrup
- 2 tbsp whole grain mustard
- 1 tbsp apple cider vinegar
- 1 tbsp butter
- Pinch of salt
Instructions
- Pat pork chops dry and season with salt and pepper.
- Mix Dijon mustard and honey in a shallow dish.
- Combine pecans, panko, rosemary, paprika, cayenne, and garlic in another dish.
- Dip each chop in mustard mixture, then coat with pecan mixture.
- Press coating firmly onto chops.
- Heat olive oil and butter in a large skillet over medium heat.
- Cook pork chops 5-6 minutes per side until golden brown.
- Transfer to preheated 375°F oven for 5-7 minutes until done.
- Meanwhile, combine sauce ingredients in a small saucepan.
- Simmer sauce until slightly thickened.
- Let pork chops rest for 5 minutes.
- Serve with warm maple-mustard sauce.
Slice into these Pecan Crusted Pork Chops and listen for that satisfying crunch as your knife breaks through the golden nutty crust! Each bite delivers the perfect harmony of tender pork and toasty pecans, while the maple-mustard sauce adds a finishing touch of sweet-tangy perfection. Whether you’re elevating your weeknight dinner or impressing weekend guests, these chops prove that simple ingredients can create something extraordinary. So fire up that skillet, crush those pecans, and get ready to transform humble pork chops into a nutty, golden masterpiece!
