Cajun Pecan Pork Chops Recipes

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.

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.

Steps:

• In a small bowl combine oregano, onion powder, paprika, salt, cayenne pepper, and black pepper.
• For sauce, stir together 1/4 teaspoon of the seasoning mixture, sour cream, and green onion.
• Cover and chill until serving time.
• Stir garlic and oil into remaining seasoning mixture.
• Sprinkle over both sides of chops & rub in with fingers.
• Preheat broiler.
• Place meat on the unheated rack of a broiler pan.
• Broil 3-4 inches from heat for 9-12 minutes or until done (160°F) and juices run clear.
• Turn once halfway through broiling.
• Serve with sauce.

Steps:

• Combine paprika, cumin, salt, sage, pepper, garlic powder and cayenne in a bowl. Coat chops with seasoning mixture on both sides, pressing into the meat.
• Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook 7-8 minutes, turning once halfway through cooking time.

Steps:

• Process pecans, bread crumbs, salt, paprika, oregano and cayenne pepper in a blender until pecans are finely chopped. Place flour, buttermilk and pecan mixture into three separate shallow containers. Coat pork chops in flour, dip in buttermilk, then coat in pecan mixture. Chill 1 hour.
• Arrange pork on a rack coated with cooking spray. Place rack in a 9-by-13-inch baking dish. Coat pork evenly with cooking spray. Bake 15 minutes. Turn; coat pork with cooking spray. Bake 5 more minutes or until chops reach 155 degrees. Remove from oven and serve. (Adapted from Southern Living magazine.)
• Note: Spread pecans evenly on a flat baking sheet; toast in a 350-degree oven for 5 to 8 minutes or until golden.