Pecans lend a rich crunchy crust to perfectly cooked pork chops. Top with a sweet and savory apple chutney — this dish will impress guests, but is simple enough for a quick weeknight meal.
For the Pork Chops
2 large eggs
1/4 cup stone ground mustard
2 cups raw pecan halves or pieces
2 tablespoons fresh thyme leaves
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
4 tablespoons Savory Olive Herbs de Provence Olive Oil
6 (4-ounce) boneless pork chops
For the Apple Chutney
2 cups diced peeled Gala or Fuji apple
1/4 cup finely chopped shallots
1 tablespoon whole grain mustard
1 tablespoon brown sugar
2 tablespoons Savory Olive Gravenstein Apple Balsamic
1/2 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 350°F.
In a pie pan, beat the eggs with the mustard, until fully incorporated. Set aside.
Pulse the pecans, salt, garlic powder and pepper in the bowl of a food processor until coarsely ground.
Pour pecan mixture onto a large plate and line a rimmed baking sheet with parchment paper.
Heat the oil in a saucepan over medium heat.
Dip each pork chop one at a time into the egg mixture and then gently press it into the pecan mixture ensuring it is coated on all sides.
Place the pork chops into the heated oil and cook for 1-2 minutes on each side, place on prepared baking sheet and repeat until all 6 pork chops are ready to go into the oven.
Bake for 20-25 minutes until all of the pork chops are cooked with an internal temp of 150°F.
While the pork chops are baking, make the chutney.
Heat the apples, shallot, mustard, sugar, vinegar, cinnamon and salt in a small saucepan over medium-high heat. Bring to a boil. Reduce heat and simmer for 10 minutes until the liquid has absorbed and the apples are tender.