Pecan-Crusted Pork Chops With Apples
Ready In: 25 mins
Serves: 4
Ingredients
The nut crust
- 1 cup Fisher® Pecan Halves, toasted and coarsely chopped
- 1⁄2 cup panko breadcrumbs, toasted
- 4 tablespoons unsalted butter, melted
- 2 teaspoons grated lemon zest
- 1⁄4 teaspoon kosher salt
The pork chops
- 1 tablespoon vegetable oil
- 4 center-cut pork chops, preferably with the bone still attached, 1 to 1 1/2 inches thick
- 1⁄4 teaspoon kosher salt
- 2 granny smith apples, cored, halved and cut into 1/2-inch thick slices
- 1 teaspoon honey
- 1 teaspoon lemon juice
Directions
- 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.
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