Pecan Pork Chops Recipes

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.

Steps:

• Pound pork chops with a meat mallet to flatten slightly. In a shallow bowl, mix flour, salt and pepper. Dip chops in flour mixture to coat both sides; shake off excess., In a large skillet, heat butter over medium heat. Add pork chops; cook until a thermometer reads 145°, 3-4 minutes on each side. Remove from pan; keep warm., Add honey and pecans to same skillet; heat through, stirring to loosen browned bits from pan. Serve with pork.

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.

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:

• Preheat the air fryer to 390 degrees F (200 degrees C), about 5 minutes, if directed by the manufacturer.
• Combine cinnamon, cardamom, cloves, salt, and pepper in a small bowl. Add egg and whisk until all ingredients are well combined. Place pecans on a plate.
• Dip each pork chop into the egg mixture, then set on the plate with the pecans, pressing pecans firmly onto both sides until coated. Spray the chops on both sides with cooking spray and place in the air fryer basket.
• Cook in the air fryer for 6 minutes. Turn chops carefully with tongs, and air fry until pork is no longer pink in the center, about 6 minutes longer. Serve warm, garnished with fresh parsley.

Steps:

• Season the pork chops all over with the paprika, thyme, 3/4 teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl.
• Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest.
• Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw.

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:

• 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:

• Flatten pork chops slightly. In a shallow bowl, combine the flour, salt and pepper. Coat chops with flour mixture. In a large skillet, cook pork chops in butter over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Add honey and pecans to the skillet, scraping to loosen browned bits; heat through. Pour over pork chops.

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.