Tender pork chops baked with a pecan coating offer a unique change to the typical baked pork chop.

Gallery

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Spread the pecans on a baking sheet, and bake until lightly toasted, about 5 minutes. Set pecans aside to cool. Raise the oven temperature to 375 degrees (190 degrees C).

    Advertisement
  • Chop pecans finely, and then combine in a shallow bowl with the salt and pepper. Place the flour in another shallow bowl. In a third bowl, whisk the eggs together until well blended. First dip each pork chop into the flour, shaking off any excess. Then dip the chops into the egg, and finally into the finely chopped pecans.

  • In a large oven-proof frying pan, melt the butter over a medium heat. Arrange the pork chops in a single layer in the pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total.

  • Place the frying pan in the preheated oven, and bake until firm to the touch and pale pink when cut in the center, about 10 to 12 minutes. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve immediately.

Nutrition Facts

556 calories; protein 31.5g 63% DV; carbohydrates 15g 5% DV; fat 42.7g 66% DV; cholesterol 177.1mg 59% DV; sodium 497.6mg 20% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/09/2010
I just made a couple of changes. Instead of the egg and flour mixture (some comments said it was to thick) I mixed some dijon mustard with some honey and coated the pork chops in that before dipping them in the pecan mixture. I fried lightly in olive oil and then since I don't have an oven proof skillet I moved them to a glass casserole that I sprayed with pam. So delicious! Whole family loved it. Read More
(23)

Most helpful critical review

Rating: 3 stars
10/15/2007
I make this at home except I mix together a dijon mustsard/mayo/olive oil sauce I coat the chops in first and instead of using flour- I use a bread slice and my food processor- the dijon mixture make the chops so juicy and loads and loads of flavor- try it out!!! Read More
(6)
23 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
01/08/2010
I just made a couple of changes. Instead of the egg and flour mixture (some comments said it was to thick) I mixed some dijon mustard with some honey and coated the pork chops in that before dipping them in the pecan mixture. I fried lightly in olive oil and then since I don't have an oven proof skillet I moved them to a glass casserole that I sprayed with pam. So delicious! Whole family loved it. Read More
(23)
Rating: 4 stars
01/15/2008
As the other reviews mentioned the recipe needing something sweet I decided to mix in some brown sugar with the pecan mixture. They turned out perfectly! Read More
(19)
Rating: 5 stars
04/23/2010
Very good! I followed the advice of other reviewers and added some brown sugar to the pecans. Wow! We loved it! I also had some eggbeaters to use up, so used that instead of real eggs. I don't know if that changed anything or not. We will have these again! Read More
(8)
Advertisement
Rating: 3 stars
10/15/2007
I make this at home except I mix together a dijon mustsard/mayo/olive oil sauce I coat the chops in first and instead of using flour- I use a bread slice and my food processor- the dijon mixture make the chops so juicy and loads and loads of flavor- try it out!!! Read More
(6)
Rating: 4 stars
03/12/2008
This was delicious! I followed other reviewers' suggestions and added 2 tspns of brown sugar. If the original recipes called for a sweet ingredient like brown sugar or honey I would have given it 5 stars. Read More
(5)
Rating: 4 stars
02/22/2010
I totally agree that this recipe needs something sweet. But instead of adding it directly to the meat I made a cherry demi-glaze to pour on top of the pork chop. Delicious! Just reduce 2 cups of beef broth down to 1 cup. Add 1 cup of good red wine and a big handful of dried cherries salt & pepper. Then reduce this more. You can make this ahead or have it reducing while you prepare the pork chop. What a delicious meal this is with the demi-glaze! Read More
(4)
Advertisement
Rating: 2 stars
03/13/2005
my family and i decided that the chops were 'different' even though the recipe sounded absolutely delicious - which is why i gave it a try. i think it was missing something sweet. the addition of honey or maple syrup would make this recipe work a lot better. Read More
(4)
Rating: 4 stars
01/22/2009
Super simple and very tasty. I also added brown sugar to the pecan mixture and I thought that made a positive impact on the overall flavor. My husband and I both thought that it could still use a little more flavor though so next time I will make a fruit compote to go with it. Read More
(3)
Rating: 3 stars
01/25/2004
I have had pecan crusted fish before but this is the first time trying it on pork chops. The breading just came out too thick. We didn't really like the flavor. Sorry! Read More
(3)