Pecan Crusted Pork Chops



1.5 pounds boneless pork chops

1/4 cup dijon mustard

2 cups pecans

2 large eggs, beaten

2 to 3 tablespoons extra-virgin olive oil


Preheat your oven to 350.

Spread a spoonful of mustard on one side of each pork chop, then set aside.

Pour the pecans into a food processor and blend until you have a good crumb consistency.
Then put pecan crumbs into an empty pie tin and set aside.

In a bowl beat eggs, then dip each pork chop in egg, then in pecans.

Press pecans into pork chops lightly for a good crust.

Put breaded pork chops in the freezer for 10 minutes.

Preheat a fry pan on medium heat and add olive oil.

Cook two pork chops at a time in the pan, 1 to 2 minutes on each side to brown, they will finish baking in the oven.

Note: The pecans brown quickly, keep an eye on them as they cook in the fry pan.

Put seared pork chops on a baking sheet and cook 15 minutes. Serve and Enjoy!

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