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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 combines juicy, bone-in pork chops coated in a crunchy pecan and breadcrumb crust with a sweet-tangy homemade apple chutney. This dish delivers a perfect balance of textures and flavors — the rich nuttiness of pecans, the tartness of Granny Smith apples, and aromatic spices for a memorable meal ideal for weeknights or special occasions.

Ingredients

Scale

Pork Chops and Crust

  • 4 bone-in pork chops
  • 1 cup chopped pecans (coarsely chopped)
  • 1 cup breadcrumbs (or gluten-free panko for allergy-friendly)
  • 2 eggs (beaten)
  • 2 tablespoons olive oil
  • 1 tablespoon butter

Apple Chutney

  • 2 Granny Smith apples (peeled and diced)
  • 1 small onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 teaspoon mustard seeds
  • Salt (to taste)
  • 1 tablespoon olive oil
  • Optional fresh herbs (thyme, parsley, or rosemary) for garnish

Instructions

  1. Prepare the Apple Chutney: Peel and dice the Granny Smith apples. In a saucepan, heat olive oil and sauté the finely chopped onion and minced garlic until softened. Add the diced apples, brown sugar, apple cider vinegar, mustard seeds, and a pinch of salt. Simmer gently, stirring occasionally, until the mixture thickens to a luscious chutney. Remove from heat and let it cool slightly.
  2. Create the Pecan Crust: Coarsely chop the pecans and mix them with breadcrumbs in a shallow dish. In a separate bowl, beat the eggs to prepare for dipping the pork chops.
  3. Prepare the Pork Chops: Pat dry the pork chops with paper towels. Dip each chop fully into the beaten eggs, then press firmly into the pecan and breadcrumb mixture, ensuring all sides are well coated. Set the coated chops aside while heating your pan.
  4. Cook the Pork Chops: Heat olive oil and butter in a large skillet over medium heat. Carefully place the pork chops in the skillet and cook each side for 4-5 minutes until the crust is golden brown and the internal temperature reaches 145°F (63°C). Remove the chops and let them rest for a few minutes.
  5. Assemble and Serve: Plate the pork chops and spoon a generous amount of apple chutney over or alongside. Garnish with fresh herbs, if desired, and serve immediately.

Notes

  • Use room temperature pork chops to ensure even cooking and prevent toughness.
  • Cook pork chops in batches if needed to avoid overcrowding the pan and maintain a crisp crust.
  • Press the crust mixture firmly onto the chops to keep it intact during cooking.
  • Let pork chops rest after cooking to lock in juices for moist meat.
  • Adjust the chutney’s sweetness and acidity by tasting and modifying sugar or vinegar amounts as preferred.

Nutrition

Keywords: pecan crusted pork chops, apple chutney, pork chops recipe, crunchy pork chops, sweet and tangy chutney, quick dinner, nut crust pork

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