Pecan Crusted Pork Chops are coated in brown sugar, allspice, and pecans which complement the pork really well. I love the combination of flavors in this recipe.
Try dipping them in spicy brown mustard, Dijon mustard, or drizzle them with honey.
This recipe is quick and easy to make and is perfect for lunch, dinner, or an impressive date night meal for two.
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How to make Pecan Crusted Pork Chops:
Use a paper towel to dry the pork chops well.
Gather 3 large flat dishes with sides. Place the cornstarch in the first dish and coat each chop well.
In the second flat dish, whisk egg until beaten. Dip each pork chop in the egg to coat on both sides.
In the 3rd dish, mix together crushed pecans, brown sugar, salt, and allspice.
Coat both sides of the boneless pork chops in the pecan mixture. Sprinkle the mixture on wherever coating isn’t adhering, until fully encrusted.
Heat oil, about 1/2 inch deep, in an electric skillet set on 350 degrees F.
Fry the pork chops 3 – 5 minutes on each side or until they reach an internal temperature between 145 – 160 degrees F.
Drain the pork chops briefly on paper towel or a wire rack then serve.
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Pecan Crusted Pork Chops
Pecan Crusted Pork Chops are coated in brown sugar, allspice, and pecans which complement the pork really well. Try dipping them in spicy brown mustard, Dijon mustard, or drizzle them with honey.
Ingredients
- 2 boneless pork chops (about 1/2 inch thick)
- 1/4 cup cornstarch
- 1 egg
- 1/2 cup finely chopped pecans (unsalted)
- 1 Tablespoon brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground allspice
- Cooking oil for frying
Instructions
- Pat dry the pork chops with paper towel.
- Gather 3 large flat dishes. Place cornstarch in the first flat dish and press each chop into it until well coated.
- In the second flat dish, whisk egg until beaten. Dip each pork chop in the egg to coat.
- Mix together crushed pecans, brown sugar, salt, and allspice in the third flat dish.
- Place the pork chops in the pecan mixture to coat. Flip over to coat the second side. Sprinkle the mixture on wherever coating isn't adhering, until fully encrusted.
- Heat the oil, about 1/2 inch deep, in an electric skillet set on 350 degrees F.
- Cook the pork chops 3 - 5 minutes on the first side. Flip and cook another 3 - 5 minutes on the other side or until it reaches an internal temperature between 145 - 160 degrees F.
- Drain the pork chops briefly on paper towel or a wire rack then serve.
Notes
- Thicker pork chops may require a longer cooking time.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 621Total Fat: 41gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 196mgSodium: 421mgCarbohydrates: 24gFiber: 3gSugar: 7gProtein: 42g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
R M Fernley
Monday 1st of November 2021
Hi Zona, My electric skillet is the size of a VW. Can you please help me convert the recipe to a stove top, skillet? Thank you. I love your recipes. Thank you for doing what you do! Sincerely, R M Fernley
Zona
Tuesday 2nd of November 2021
Hi R M Fernley, for a gas stove top try starting around the number 4 on the burner dial. Heat a high-sided pot with oil for five minutes to ensure the burner has reached its highest temperature. Insert a frying thermometer into the oil to get an accurate reading of the temperature and adjust the burner accordingly to reach 350 degrees Fahrenheit. Thank you and good luck :)