The method is the same: alter this fundamental method and incorporate your own variations, such as Asian, Asian-style, etc. The meat is succulent, juicy, and tasty. Employ in tacos or other dishes.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup pecans
- ½ cup panko bread crumbs
- 2 tablespoons cornstarch
- 2 pounds thick-cut pork chops
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic salt
- ½ teaspoon ground black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
Instructions
- Pulse pecans in a food processor until they resemble crumbs. Transfer to a shallow dish; add panko and cornstarch. Stir to blend.
- Season pork chops with Italian seasoning, garlic salt, and pepper. Coat both sides with Dijon mustard and honey. Add pork chops to the pecan mixture, one at a time, pressing with your fingertips to help the coating stick. Shake off any excess and transfer to a lined baking sheet.
- Preheat a large saute pan over medium heat for 2 to 3 minutes. Place butter and oil in the pan, then add pork. Cook for 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium. Let rest for 5 minutes before serving.
Nutrition Facts
| Calories | 589 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 9 g |
| Sodium | 429 mg |
| Sugars | 6 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
My pork chops were about 1″ thick; I monitored the internal temperature based on other reviews, and they turned out perfect – very moist. I will definitely make these again.
I followed the recipe but baked them in the oven without pan frying them. They were fabulous.
Excellent way to do your chops will make a gain for a side did hasselback sweet potatoes
Great
The biggest problem with this recipe is that cooking 4- 5 minutes per side on the pork chops causes the honey in the Dijon mixture to blacken. Considering I did not have the heat higher than medium. The timing was way off. I had to remove the chops after 3 minutes. I placed them in the oven at 375 degrees and used my instant thermometer to check for doneness. The saving grace was that pork chops came out juicy and tender
DIDN’T MAKE ANY CHANGES, HOWEVER WOULD USE MORE HONEY MEXT TIME. May also try baking rather than frying.
This was very disappointing. The breading was mushy. Just okay. Won’t be making again.
These pork chops were amazing! Juicy and loved the pecan crust! Definitely a recipe to be saved!
Really good!
My husband loved this recipe
This recipe is ok. If your chops are thick- 1 3/4 to 2 inches the crust will burn in the frying pan. I cooked them in the pan for 4 minutes each side, then finished in 350 degree oven ( 12 min). Definitely increase salt/seasoning.
Loved the combo flavor of pecans with the honey mustard coating. Surprised how tender the pork was.
Delicious! So moist yet crispy on the outside. I will definitely make this again.
Good Flavor. Thin (1/2″ chops) will take 2.5 – 3 mins/side. Thick cut chops (2+”) will take much more than 5 mins per side- up to 8 mins/side on med heat. This will tend to over cook pecan coating. May need a little more salt to taste.