Pecan Crusted Pork with Apple Chutney
Ingredients
Pork Chops
-
2
cups
pecans
-
2
tbsp
fresh thyme
-
½
tsp
salt
-
½
tsp
pepper
-
1
tsp
garlic powder
-
¼
tsp
allspice
-
2
eggs
eggs
-
¼
cup
Dijon mustard
-
1
tbsp
maple syrup
-
6-7
pieces
boneless pork chops
-
2
tbsp
avocado oil
Chutney
-
3
large
apples, peeled, cored, and diced
-
1
small
shallot, diced finely
-
2
tbsp
Dijon mustard
-
2
tbsp
maple syrup
-
3
tbsp
red wine vinegar
-
3
sprigs
thyme
-
½
tsp
salt
-
¼
tsp
allspice
-
½
cup
water
Instructions
- Preheat the oven to 350°F and grease a large baking dish.
- Blend pecans, thyme, salt, pepper, garlic powder, and allspice in a food processor until fine and transfer to a plate.
- Whisk together eggs, Dijon mustard, and maple syrup in a small bowl.
- Heat avocado oil in a sauté pan over medium-high heat.
- Dip pork chops in the egg wash, then coat with the pecan mixture.
- Brown the pork chops in the sauté pan for two minutes on each side, then transfer to the baking dish.
- Bake the pork chops for 20-25 minutes until the internal temperature reaches 140°F and let rest for 10 minutes.
- For the chutney, combine apples, shallot, Dijon mustard, maple syrup, red wine vinegar, thyme, salt, and allspice in a saucepan and heat over medium-high.
- Cook the apples for 10 minutes, adding water as needed, then reduce heat and cook for another 5-10 minutes.
- Serve the chutney over the pork chops.
Nutrition Facts (estimated)
Servings
7
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
400mg
Cholesterol
150mg
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