Pecan Crusted Pork Chops

Pecan Crusted Pork Chops

18 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Carlton
Recipe by  Carlton

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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).
  2. 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.
  3. 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.
  4. 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.

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Reviews (18)

Rate This Recipe
CURLYCOOK
17

CURLYCOOK

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!

hnowlin
16

hnowlin

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 them 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.

Mother Ann
6

Mother Ann

Very good! I followed the advice of other reviewers and added some brown sugar to the pecans. Wow! We loved it! I also had some eggbeaters to use up, so used that instead of real eggs. I don't know if that changed anything or not. We will have these again!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 556 cal
  • 28%
  • Fat
  • 42.7 g
  • 66%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 31.5 g
  • 63%
  • Cholesterol
  • 190 mg
  • 63%
  • Sodium
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

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