Pecan Crusted Double Cut 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:

• Make the brine: Combine the salt, peppercorns, sugar, rosemary sprigs, bay leaves, 3 tablespoons each juniper berries and fennel seeds, the garlic and 2 cups water in a large saucepan. Bring to a boil, whisking occasionally, then remove from the heat. Transfer the brine to a large bowl and add 6 cups cold water; let cool completely. Submerge the pork chops in the brine, cover and refrigerate overnight.
• Preheat a grill to medium. Make the roasted garlic butter: Cut off the top 1/4 inch of the garlic head and set it on a piece of foil. Drizzle with olive oil, then wrap in the foil and transfer to the grill. Cook until the garlic is softened, about 30 minutes; let cool. Meanwhile, remove the pork from the brine and pat dry with paper towels; set aside.
• Squeeze the roasted garlic cloves from the skins into a food processor. Add the butter, rosemary, lemon juice and a pinch of salt and pulse until smooth. Transfer to a bowl and set aside.
• Prepare the pork: Grind the remaining 1 teaspoon juniper berries and 2 tablespoons fennel seeds in a spice grinder or finely chop. Season the pork with the ground spices and salt and pepper. Lightly brush the grill grates with olive oil; transfer the pork to the grill. Cover and cook until marked, 15 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern. Flip and repeat, cooking until an instant-read thermometer inserted into the center of the pork registers 145 degrees F.
• Remove the pork chops from the grill and spread the roasted garlic butter on top. Let rest at least 10 minutes.

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Nut Crust: Stir all ingredients together in a small bowl; set aside.
• 3. Pork Chops: Heat a large skillet over medium heat and add oil. When the oil begins to smoke lightly, season the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook for 2 to 3 minutes, or until browned. Turn over and cook for an additional 2 to 3 minutes. Transfer to a baking sheet. Top each pork chop with reserved crust. Bake for 15 to 20 minutes or until nut crust browns and pork reaches an internal temperature of 145 degrees F.
• 4. Meanwhile, cook the Granny Smith apple slices with the honey in the pan where the pork chops were cooked over medium heat. Stir occasionally, until tender, 5-8 minutes. Stir in the lemon juice, set aside.
• 5. Arrange the pork chops on a platter on top of the apples. Serve immediately.

Steps:

• Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
• Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
• Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce and Smoky Corn on the Cob.
• Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

Steps:

• Preheat oven to 350 degrees.
• In a food proccesor chop nuts, bread crumbs, and butter.
• Warm olive oil in large skillet over medium heat so as not to scorch the pecans.
• Brush pork chops with honey mustard dressing to form glue for crust, then cover with nut mixture and press into chop firmly.
• Brown in warmed skillet for 2 minutes on each side, then transfer to baking dish and bake in 350 degree oven for 30 minutes.
• Once removing from oven drizzle with maple syrup and enjoy!
• If using smaller chops, adjust time accordingly so as not to overcook. For 4 people just double measurements.

Steps:

• In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
• In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
• Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.