PECAN-CRUSTED PORK CHOPS WITH APPLES
"Pork chops are surprisingly lean and lend themselves brilliantly to pecans and apples. In fact, the combination of the browned pork chops and the toasted pecans is the real winner here. It's a simple combination where the richness of the toasted pecans teams up with the wonderful flavors of the cooked pork chops. The lemon zest in the nut crust and the apples add a burst of freshness to the dish." -Alex Guarnaschelli
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 Servings
Number Of Ingredients 11
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.
STEAKHOUSE PECAN PORK CHOPS
Elevate pork chops to the next level with these pork chops which take little time and are company worthy. Just be careful when cooking because the pecans can burn rather fast.
Provided by thedailygourmet
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 589.3 calories, Carbohydrate 22.6 g, Cholesterol 87.5 mg, Fat 43.1 g, Fiber 3.1 g, Protein 33.1 g, SaturatedFat 9.2 g, Sodium 429.3 mg, Sugar 5.5 g
MAPLE-PECAN PORK CHOPS
For a standout holiday dinner, start with this change-of-pace entree. Begin by simmering the chops in apple juice, then drizzle with sweet maple syrup and top with crunchy pecans. -Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (1-1/4 cups sauce).
Number Of Ingredients 7
Steps:
- Mix mustard, pepper and 2 teaspoons syrup. Lightly drizzle over both sides of pork chops., In a large nonstick skillet, heat butter over medium heat. Brown pork chops 2-3 minutes on each side. Add apple juice. Reduce heat; simmer, covered, until a thermometer reads 145°, 15-20 minutes. Remove chops; let stand 5 minutes, keeping them warm., Add pecans and remaining syrup to skillet; cook and stir until blended, 1-2 minutes. Serve with pork chops. Freeze option: Cool pork chops. Prepare maple sauce, but do not add pecans. Freeze pecans and pork chops with sauce in separate freezer containers. To use, thaw pecans; partially thaw pork chop mixture in refrigerator overnight. Heat through slowly in a covered skillet, turning occasionally, until a thermometer inserted in pork reads 165°. Remove chops to a platter. Add pecans to sauce; serve with chops.
Nutrition Facts : Calories 657 calories, Fat 41g fat (10g saturated fat), Cholesterol 119mg cholesterol, Sodium 199mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 3g fiber), Protein 39g protein.
RACK OF PORK WITH PEAR APPLE COMPOTE
Provided by Ted Allen
Time 13h50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a small saucepan over high heat, dissolve the salt and honey in a cup of water. Remove the pan from the heat, and add the juniper, rosemary, peppercorns, bay leaf, and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, and add enough very cold water until you have a gallon. Submerge the pork in the brine and cover a lid. Let marinate, overnight, in the refrigerator.
- Preheat the oven to 350 degrees F.
- Remove the pork from the marinade, rinse and pat dry, Add a coating of olive oil to an oven-safe pan. Sear the pork until all of the sides are a deep golden brown. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the middle, reaches 150 degrees F, about 20 minutes a pound. Remove to cutting board, tent with foil and let rest for at least 15 minutes.
- While the meat is resting, prepare the compote.
- Pear Apple Compote:
- Drain all but 2 tablespoons of fat from the roasting pan. Put the fat in a medium pan and add the shallots. Saute the shallots over medium heat for 5 minutes. Add all of the remaining ingredients, bring to boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes.
- Transfer the compote to a serving bowl. Carve the pork into individual chops and serve with compote.
PECAN CRUSTED DOUBLE-CUT PORK CHOPS
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.
PECAN-CRUSTED PORK CHOPS WITH APPLES
"Pork chops are surprisingly lean and lend themselves brilliantly to pecans and apples. In fact, the combination of the browned pork chops and the toasted pecans is the real winner here. It's a simple combination where the richness of the toasted pecans teams up with the wonderful flavors of the cooked pork chops. The lemon zest in the nut crust and the apples add a burst of freshness to the dish." -Alex Guarnaschelli
Provided by Fisher Nuts
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F
- Nut Crust: Stir all ingredients together in a small bowl; set aside.
- 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°F
- 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.
- Arrange the pork chops on a platter on top of the apples. Serve immediately.
Nutrition Facts : Calories 576.8, Fat 33.8, SaturatedFat 13.9, Cholesterol 167.8, Sodium 501.6, Carbohydrate 24, Fiber 2.9, Sugar 11.8, Protein 43.4
PECAN CRUSTED PORK CHOPS
Make and share this Pecan Crusted Pork Chops recipe from Food.com.
Provided by Mommy2FourSuperKidz
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1228.2, Fat 98.1, SaturatedFat 20.2, Cholesterol 166.9, Sodium 454, Carbohydrate 31.2, Fiber 6, Sugar 15.1, Protein 59.9
AWESOME HONEY PECAN PORK CHOPS
This recipe is both unbelievably easy and indescribably delicious. It takes only a few minutes to prepare. Just cook the cutlets in butter, and then heat honey and pecans in the drippings to make the sauce. Try serving with mashed sweet potatoes and green beans. This is guaranteed to be a favorite!
Provided by Karena
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 518.4 calories, Carbohydrate 30.3 g, Cholesterol 100.3 mg, Fat 30.7 g, Fiber 1.1 g, Protein 30.6 g, SaturatedFat 11 g, Sodium 101.6 mg, Sugar 17.7 g
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