Pecan Crusted Pork Chops

18 Reviews

Prep: 20 min
Cook: 25 min
Ready In: 45 min

“Tender pork chops baked with a pecan coating offer a unique change to the typical baked pork chop.” - by Carlton

Ingredients

2 cups pecans
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 eggs
6 (1 inch thick) pork chops
3 tablespoons unsalted butter
Italian flat leaf parsley

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
556 cal
28%

Fat
42.7 g
66%

Carbs
15 g
5%

Based on a 2,000 calorie diet

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Reviews (18)

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CURLYCOOK

Jan. 15, 2008

"As the other reviews mentioned the recipe needing something sweet, I decided to mix in some brown sugar with the pecan mixture. They turned out perfectly!..." See more"

hnowlin

Jan. 8, 2010

"I just made a couple of changes. Instead of the egg and flour mixture (some comments said it was to thick) I mixed some dijon mustard with some honey and coated the pork chops in that before dipping t..." See morehem in the pecan mixture. I fried lightly in olive oil and then since I don't have an oven proof skillet, I moved them to a glass casserole that I sprayed with pam. So delicious! Whole family loved it."

VanillaBean

Oct. 14, 2007

"I make this at home except I mix together a dijon mustsard/mayo/olive oil sauce I coat the chops in first and instead of using flour- I use a bread slice and my food processor- the dijon mixture make ..." See morethe chops so juicy and loads and loads of flavor- try it out!!!"

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