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Pecan Crusted Pork Chops with Apple Chutney

Pecan Crusted Pork Chops with Apple Chutney
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Pecan Crusted Pork Chops with Apple Chutney offers a delightful blend of textures and flavors, combining tender, juicy pork chops with a crunchy toasted pecan crust and a sweet, tangy apple chutney. This recipe is easy to prepare using everyday ingredients and is perfect for impressing guests or enjoying a comforting meal at home.

Ingredients

Scale

Pork Chops and Crust

  • 4 bone-in or boneless pork chops, about 1-inch thick
  • 1 cup chopped pecans, toasted
  • 1/2 cup breadcrumbs (use gluten-free if desired)
  • 2 large eggs, beaten
  • 2 tablespoons olive oil or butter (for searing)

Apple Chutney

  • 2 medium fresh apples, peeled and diced (Granny Smith or Honeycrisp recommended)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 tablespoon olive oil or butter (for sautéing)

Optional Seasonings and Variations

  • Pinch of cayenne pepper or smoked paprika (for spicy kick)
  • Fresh thyme or rosemary (to add to pecan crust)

Instructions

  1. Prepare the Apple Chutney: Peel and dice the apples. In a saucepan, heat 1 tablespoon of oil or butter over medium heat. Sauté the chopped onions and minced garlic until fragrant and translucent. Add the diced apples, then stir in apple cider vinegar, brown sugar, cinnamon, ginger, and cloves. Let the mixture simmer gently until the apples soften and the chutney thickens, about 15-20 minutes. Remove from heat and let it cool slightly.
  2. Toast and Prepare the Pecan Crust: In a dry skillet over medium heat, toast the chopped pecans until fragrant and lightly golden, about 3-4 minutes. In a shallow bowl, combine the toasted pecans with breadcrumbs and any optional seasonings or fresh herbs you prefer.
  3. Coat the Pork Chops: Beat the eggs in a bowl. Dip each pork chop into the beaten eggs to moisten them evenly. Press each chop firmly into the pecan and breadcrumb mixture, coating both sides thoroughly to ensure the crust sticks well.
  4. Sear the Pork Chops: Heat olive oil or butter in a skillet over medium-high heat. Add the crusted pork chops and sear for about 4-5 minutes on each side, or until the crust is golden and crisp and the internal temperature reaches 145°F (63°C). Remove from heat and let rest for a few minutes.
  5. Serve with Apple Chutney: Plate the pecan crusted pork chops and generously spoon the warm apple chutney over each chop. Garnish with fresh herbs like parsley or thyme if desired, and pair with your favorite side dishes.

Notes

  • Press the pecan mixture firmly onto the pork chops to ensure it adheres during cooking.
  • Use a meat thermometer to avoid overcooking; remove the pork chops at 145°F (63°C) for optimal juiciness.
  • Toast pecans fresh before use to maximize crunch and flavor.
  • Allow the chutney to cool slightly so it thickens and is easier to spoon over the pork chops.
  • Let the cooked pork chops rest for a few minutes to retain juices and improve tenderness.

Nutrition

Keywords: pecan crusted pork chops, apple chutney, pork chops recipe, gluten-free pork chops, nut crust pork, fall recipes

Find it online: https://marybaking.com/pecan-crusted-pork-chops-with-apple-chutney/