Best Pecan Pork Chops Recipes

PECAN CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In a food proccesor chop nuts, bread crumbs, and butter.
• Warm olive oil in large skillet over medium heat so as not to scorch the pecans.
• Brush pork chops with honey mustard dressing to form glue for crust, then cover with nut mixture and press into chop firmly.
• Brown in warmed skillet for 2 minutes on each side, then transfer to baking dish and bake in 350 degree oven for 30 minutes.
• Once removing from oven drizzle with maple syrup and enjoy!
• If using smaller chops, adjust time accordingly so as not to overcook. For 4 people just double measurements.

PECAN CRUSTED PORK CHOPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spread the pecans on a baking sheet, and bake until lightly toasted, about 5 minutes. Set pecans aside to cool. Raise the oven temperature to 375 degrees (190 degrees C).
• Chop pecans finely, and then combine in a shallow bowl with the salt and pepper. Place the flour in another shallow bowl. In a third bowl, whisk the eggs together until well blended. First dip each pork chop into the flour, shaking off any excess. Then dip the chops into the egg, and finally into the finely chopped pecans.
• In a large oven-proof frying pan, melt the butter over a medium heat. Arrange the pork chops in a single layer in the pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total.
• Place the frying pan in the preheated oven, and bake until firm to the touch and pale pink when cut in the center, about 10 to 12 minutes. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve immediately.

PORK CHOPS WITH PECAN CORN BREAD DRESSING AND CIDER GRAVY

Steps:

• Preheat oven to 325°F.
• Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes. Remove from oven.
• Increase oven temperature to 375°F.
• Sauté celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in shiitakes and sauté, stirring, until tender, 2 to 3 minutes. Add 1 cup broth and deglaze skillet by boiling, stirring and scraping up brown bits. Add corn bread, pecans, sage, parsley, salt, and pepper and toss well, then transfer to a buttered 3-quart gratin dish or large baking pan.
• Heat 1 1/2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking. While oil is heating, pat dry 3 pork chops and season with salt and pepper. Brown chops, turning once, about 6 minutes total, then arrange on corn bread. Brown remaining 3 chops in same manner, adding more oil if necessary. Reserve skillet.
• Roast chops on corn bread in middle of oven until pork is just cooked through, 18 to 22 minutes. After pork has roasted 10 minutes, pour off fat from skillet and heat skillet over moderately high heat until hot. Add cider and deglaze skillet by boiling, stirring and scraping up brown bits, then add remaining cup broth. Stir cornstarch mixture and add to hot cider mixture. Bring sauce to a boil, whisking constantly, then boil, whisking, 1 minute and season with salt and pepper.
• Serve chops and dressing with sauce on the side.

STEAKHOUSE PECAN PORK CHOPS

Steps:

• Pulse pecans in a food processor until they resemble crumbs. Transfer to a shallow dish; add panko and cornstarch. Stir to blend.
• Season pork chops with Italian seasoning, garlic salt, and pepper. Coat both sides with Dijon mustard and honey. Add pork chops to the pecan mixture, one at a time, pressing with your fingertips to help the coating stick. Shake off any excess and transfer to a lined baking sheet.
• Preheat a large saute pan over medium heat for 2 to 3 minutes. Place butter and oil in the pan, then add pork. Cook for 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium. Let rest for 5 minutes before serving.

PECAN-CRUSTED PORK CHOPS WITH APPLES

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Nut Crust: Stir all ingredients together in a small bowl; set aside.
• 3. Pork Chops: Heat a large skillet over medium heat and add oil. When the oil begins to smoke lightly, season the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook for 2 to 3 minutes, or until browned. Turn over and cook for an additional 2 to 3 minutes. Transfer to a baking sheet. Top each pork chop with reserved crust. Bake for 15 to 20 minutes or until nut crust browns and pork reaches an internal temperature of 145 degrees F.
• 4. Meanwhile, cook the Granny Smith apple slices with the honey in the pan where the pork chops were cooked over medium heat. Stir occasionally, until tender, 5-8 minutes. Stir in the lemon juice, set aside.
• 5. Arrange the pork chops on a platter on top of the apples. Serve immediately.

MAPLE-PECAN PORK CHOPS

Steps:

• Mix mustard, pepper and 2 teaspoons syrup. Lightly drizzle over both sides of pork chops., In a large nonstick skillet, heat butter over medium heat. Brown pork chops 2-3 minutes on each side. Add apple juice. Reduce heat; simmer, covered, until a thermometer reads 145°, 15-20 minutes. Remove chops; let stand 5 minutes, keeping them warm., Add pecans and remaining syrup to skillet; cook and stir until blended, 1-2 minutes. Serve with pork chops. Freeze option: Cool pork chops. Prepare maple sauce, but do not add pecans. Freeze pecans and pork chops with sauce in separate freezer containers. To use, thaw pecans; partially thaw pork chop mixture in refrigerator overnight. Heat through slowly in a covered skillet, turning occasionally, until a thermometer inserted in pork reads 165°. Remove chops to a platter. Add pecans to sauce; serve with chops.

MAPLE PECAN PORK CHOPS

Steps:

• In a small bowl, combine the mustard, pepper and 2 teaspoons syrup. Brush over both sides of pork chops. In a large nonstick skillet, brown pork in butter over medium heat for 2-3 minutes on each side. Add apple juice. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.
• Add pecans and remaining syrup to the skillet; cook and stir for 1-2 minutes or until blended. Serve over pork chops.

CRANBERRY PECAN STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• For stuffing, heat oil in large skillet over medium heat 1 minute until hot. Add apple, onion and celery. Cook and stir 3 to 4 minutes until softened.
• Add chicken broth and cranberries; cook 3 to 4 minutes until mixture begins to bubble. Stir in stuffing mix, pecans and parsley. Remove from heat; set aside.
• For pork chops, lightly spray 9 x 13-inch baking dish with vegetable oil spray; set aside.
• Place pork chops on work surface. Cut a slit horizontally in each pork chop forming pocket. Spoon stuffing into pocket of each pork chop. Secure pork chops using toothpicks. Sprinkle with salt and pepper.
• Heat oil in large skillet over medium-high heat 1 minute until hot. Add pork chops; cook 2 to 3 minutes per side until deep golden brown.
• Transfer pork chops to baking dish. Bake 15 to 20 minutes until internal temperature reaches 155°F to 160°F on instant-read thermometer inserted in pork.
• Remove from oven to cooling rack; loosely cover with aluminum foil. Allow pork chops to cool for 8 minutes before serving.

KETO PECAN-CRUSTED PORK CHOPS IN THE AIR FRYER

Steps:

• Preheat the air fryer to 390 degrees F (200 degrees C), about 5 minutes, if directed by the manufacturer.
• Combine cinnamon, cardamom, cloves, salt, and pepper in a small bowl. Add egg and whisk until all ingredients are well combined. Place pecans on a plate.
• Dip each pork chop into the egg mixture, then set on the plate with the pecans, pressing pecans firmly onto both sides until coated. Spray the chops on both sides with cooking spray and place in the air fryer basket.
• Cook in the air fryer for 6 minutes. Turn chops carefully with tongs, and air fry until pork is no longer pink in the center, about 6 minutes longer. Serve warm, garnished with fresh parsley.

HONEY-PECAN PORK CHOPS

Steps:

• Pound pork chops with a meat mallet to flatten slightly. In a shallow bowl, mix flour, salt and pepper. Dip chops in flour mixture to coat both sides; shake off excess., In a large skillet, heat butter over medium heat. Add pork chops; cook until a thermometer reads 145°, 3-4 minutes on each side. Remove from pan; keep warm., Add honey and pecans to same skillet; heat through, stirring to loosen browned bits from pan. Serve with pork.

HONEY PECAN GLAZED PORK CHOPS

Steps:

• If desired or necessary, pound chops to ensure even thickness, about 1/4 inch thick.
• In a shallow bowl beat egg and milk together.
• Place flour in in a zip top bag or on a large sheet of wax paper. Makes cleanup easy.
• Mix seasonings together and season each side of the meat to taste. Mix any remaining spice mix into the flour.
• Dip each chop into flour mix, shake off any excess flour. Then dip into the egg wash, letting the excess drip back into the bowl. Now dip it again in the flour and again shake off any excess.
• Melt butter and oil in a skillet over medium-high heat. Add pork chops and fry until brown on both sides but not overcooked. About 4 minutes per side.
• Heat a small sauce pan over med-low heat a few minutes before meat is done. When warmed add all sauce ingredients and heat just until warm and melted. Stir constantly. Do not overcook or the sauce will get hard.
• Place chops on a platter, pour sauce over chops and serve immediately.

PECAN PORK CHOPS

Steps:

• Broil pork chops 4-5 in. from the heat for 4 minutes. Meanwhile, in a small bowl, combine the sugar, cornstarch, salt and mustard. Stir in the butter and vinegar until smooth. , Turn chops over and broil for 2 minutes longer. Spoon about 2 teaspoons sugar mixture over top of each chop. Broil 2-3 minutes longer or until a thermometer reads 145°. Top each chop with 1 teaspoon pecans. Broil until pecans are toasted, about 1 minute longer. Let stand for 5 minutes before serving.

HONEY PECAN PORK CHOPS

Steps:

• Flatten pork chops slightly. In a shallow bowl, combine the flour, salt and pepper. Coat chops with flour mixture. In a large skillet, cook pork chops in butter over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Add honey and pecans to the skillet, scraping to loosen browned bits; heat through. Pour over pork chops.

PECAN CRUSTED DOUBLE-CUT PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• Season pork chops on both sides with salt and pepper. Pour 1 tablespoon olive oil on a plate and spread the pecans on another plate. Lay each pork chop in the olive oil to coat and then coat both sides with the chopped pecans on both sides.
• Heat the remaining olive oil in a large skillet over medium heat. Add pork chops and cook until pecans are light brown on that side. Turn the chops over in the pan and place in the oven until an internal temperature of 165 degrees F is reached, about 10 minutes. Drizzle the chops with Ancho Chili Pepper Barbecue Sauce and serve immediately with plenty of sauce for dipping.
• Heat a large stockpot over high heat. Add all the ingredients and stir. Bring to a boil. Reduce the heat to medium-low and simmer for 1 to 2 hours. Strain the sauce and serve immediately or keep warm until ready to use.

APPLE PECAN PORK CHOPS

Steps:

• Heat oil a large skillet over medium-high heat. Season chops with salt and pepper. Fry chops in oil for approximately 7-10 until done. Remove chops from pan. Cover with foil to keep warm, set aside.
• Add apples and butter to the same skillet. Cook for a few minutes on low to medium heat. Add brown sugar, cinnamon and nutmeg. Add chicken broth and brandy. Cover and cook until apples are just tender. Add cream and salt and pepper to taste. Cook for another minute or two.
• You can add more broth or a little water if sauce is too thick. Remove apples with a slotted spoon and arrange on top of chops. Sprinkle with pecans and chopped parsley.

PECAN CRUSTED PORK CHOPS & BOURBON, FIG, APPLE, COMPOTE

Steps:

• Dissolve salt and brown sugar in 3 cups of water, pour over chops in a medium sized bowl cover with plastic wrap and place in refrigerator for at least 1 hour-this can be done as much as 24hours before cooking When ready to cook: slice apple and onion, quarter figs, brush a non-stick sauce pan with 1/4 tsp of vegetable oil, place onion and apples in skillet over low heat sprinkle with a pinch of salt, when apples become soft add figs, cook long enough for figs to warm (about 30 seconds) add balsamic vinegar and bourbon (remove skillet from fire when adding alcohol), return skillet to low heat stirring occasionally let simmer until sauce thickens; Remove pork chops from brine, dry off each chop with paper towel, mix garlic, salt, black pepper, pecans and bread crumbs; coat each chop in mixture, heat 1 1/4 cups vegetable oil in a medium skillet, pan fry each chop until cooked all the way through and golden crunchy on the outside (about 4 minutes per side, depending on thickness of chops) To serve: spoon fruit from compote on to plate place chop over compote and top with a drizzle of the compote sauce and a sprinkle of fresh chopped chives (optional)

BAKED PECAN-CRUSTED PORK CHOPS

Steps:

• 1. Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray.
• 2. Combine the pecans, black pepper and salt in a pie plate.
• 3. Beat eggs in a pie plate or cake pan.
• 4. Dip the pork chops in the egg, then dredge the pork chops through the pecan mixture until they are well coated.
• 5. Place pork chops on prepared baking sheet. Bake for 20-35 minutes, depending on thickeness of chops, or until done.

AWESOME HONEY PECAN PORK CHOPS

Steps:

• In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
• In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
• Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

MAPLE PECAN PORK CHOPS

Steps:

• Saute pork chops in oil over medium high heat for 6-8 minutes on each side. Add onion and cook an additional 4-6 minutes.
• Mix together syrup, soy sauce, pecans, sage and pour over chops.
• Bring to a boil. Reduce heat to low and simmer 6-8 minutes, stirring occasionally.
• Place cooked pork chops on top of hot prepared potatoes. Drizzle with sweet soy sauce and serve.

KETO PECAN-CRUSTED PORK CHOPS IN THE AIR FRYER

Steps:

• Preheat the air fryer to 390 degrees F (200 degrees C), about 5 minutes, if directed by the manufacturer.
• Combine cinnamon, cardamom, cloves, salt, and pepper in a small bowl. Add egg and whisk until all ingredients are well combined. Place pecans on a plate.
• Dip each pork chop into the egg mixture, then set on the plate with the pecans, pressing pecans firmly onto both sides until coated. Spray the chops on both sides with cooking spray and place in the air fryer basket.
• Cook in the air fryer for 6 minutes. Turn chops carefully with tongs, and air fry until pork is no longer pink in the center, about 6 minutes longer. Serve warm, garnished with fresh parsley.