This is one of Ree’s favorite fall recipes. Not only does it taste incredible, but pork chops are an economical ingredient, often sold in family packs. They freeze well and can take on many different flavors.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup pecan pieces
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- 2 large eggs, beaten
- 4 tablespoons salted butter
- 2 tablespoons olive oil
- 4 boneless pork chops (1/2 inch thick)
- 1 red onion, thinly sliced
- 1 tablespoon chopped fresh thyme
- 1/4 cup whiskey
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 heaping tablespoon whole-grain mustard
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F.
- In a food processor, add the pecans, rosemary, garlic and onion powders, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until the pecans are fine, then place in a shallow dish. Add the eggs to a second shallow dish.
- Heat the butter and oil in a large skillet over medium-high heat.
- One at a time, coat the pork chops in the egg, letting the excess drip off, then transfer to the pecan mixture, coating the chops on all sides. Press firmly to make sure the pecan crumbs stick well.
- Add to the skillet and cook the pork chops until golden, 2 to 3 minutes per side. Transfer to a parchment paper lined sheet tray and bake until cooked through (with an internal temperature of 145 degrees F), 15 to 17 minutes.
- Meanwhile, make the sauce by adding the onions and thyme to the same skillet the pork chops were cooked in. Cook until the onions have softened, 2 to 3 minutes. Turn the burner off and add the whiskey. Stir and allow it to come to a simmer. Return the heat to medium-high and add the chicken stock, cream, mustard and salt and pepper to taste. Stir and bring to a simmer. Allow to reduce and thicken slightly, 3 to 5 minutes.
- Remove the pork chops from the oven, then transfer to a platter and spoon the sauce over the chops. Garnish with the parsley and serve with your favorite sides.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 819 |
| Total Fat | 64 g |
| Saturated Fat | 22 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 44 g |
| Cholesterol | 267 mg |
| Sodium | 824 mg |
Reviews
Delicious! Added S&P to the eggs.
I made this recipe as written but it didn’t wow me like I had hoped. Big fan of Rea so I was surprised it wasn’t more flavorful.
I love this! Something different for pork. I did make a few tweaks. First, I spread Dijon mustard all over the pork before I then dipped it in the egg and then dredged it in the flour. It gave the pork a little more flavor. Then, I used bourbon instead of whiskey, since that is what we like better, and then I added capers to the sauce. Overall a great meal and the whole family loved it!
Fantastic recipe! My only add is that you will need more breading for 4 chops. Excellent sauce – a real keeper!!
I followed the recipe, and it was delicious and moist. I never know what to do with pork chops. I will definitely make this recipe again. The pecan crusting is also great for me since it is gluten free.
This recipe was delicious, we didn’t have whiskey so I used brandy. The pork chops were easy to make and moist. I added cream into eggs too,
Followed recipe to the letter but 2x. Family loved it w rice and requested i make more sauce for the leftovers. Be careful not to over heat skillet as pecans will scorch fast.
Delicious! Made it exactly according to the recipe. #trustree. Served it with riced cauliflower. My husband loved it