Pecan Crusted Pork Chops with Plum Sauce Recipe
Looking for something a little different for the holidays? This Pecan Crusted Pork Chop recipe is perfect for any holiday gathering. This recipe can be made with or without the sauce to turn a weeknight meal into something nutty and delicious!
How Do You Make Pork Chops with Plum Sauce?
Always start your pork chops by leaving them on the counter for about 20 minutes and sprinkle them with salt and pepper.
For this recipe we use a boneless thicker cut pork chop, but feel free to go with bone-in pork chops if you prefer.
Gather Your Ingredients:
Ingredients:
4 thick-cut boneless pork chops
2 tablespoons extra virgin olive oil
2 large eggs
3 tablespoons Dijon mustard
1 1/2 cups pecans
3 tablespoons fresh rosemary leaves
salt and black pepper to taste
Plum Sauce Ingredients:
6 large plums pitted and chopped ( or you can use about 14 red cherries)
2 tablespoons balsamic vinegar
3 tablespoons honey
salt and black pepper to taste
Perfect for the Holidays! Pecan Crusted Pork Chops with a side of Fruity Sauce
- 4 thick-cut boneless pork chops
- 2 tablespoons extra virgin olive oil
- 2 large eggs
- 3 tablespoons Dijon mustard
- 1 1/2 cups pecans
- 3 tablespoons fresh rosemary leaves
- salt and black pepper to taste
- 6 large plums pitted and chopped
- 2 tablespoons balsamic vinegar
- 3 tablespoons honey
- salt and black pepper to taste
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Place top oven rack in the center position and pre-heat oven to 350°F.
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In a small bowl, combine the eggs with the Dijon mustard. Season with salt and black pepper, as desired, and whisk to combine. Set aside.
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Place the pecans and rosemary leaves into a food processor and roughly process into crumbs, leaving some larger pieces for texture. Transfer to a shallow plate and set aside.
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Season the pork chops with salt and black pepper on both sides and dip each chop into the egg mixture, then into the pecan crumbs, making sure the chops are coated with pecans on each side.
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Heat the olive oil in a large cast iron or other oven-safe skillet over medium heat. Once hot, sear the pecan-crusted chops, approximately 2-3 minutes per side.
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Transfer the cast iron skillet to the pre-heated oven and cook for 15-20 minutes or until an instant-read thermometer inserted into the thickest part of the chop reads just below 145°F. (The temperature will rise several degrees while the meat rests).
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While the chops are roasting, combine the plums, balsamic vinegar, and honey in a small saucepan over medium heat. Cook, stirring occasionally, until the plums start to break down and the sauce starts to thicken, approximately 15 minutes.
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Remove from heat and cool for 5-10 minutes before transferring to a blender or food processor. Purée until smooth.
What to Serve with This Pork Recipe –
We love potatoes with this pork recipe – try a some red potatoes or Parmesan crusted potatoes recipe. Of course a nice dinner salad and rolls are always a perfect match.
Try some of Our Other Favorite Pork Chop Recipes:
Lemon Thyme Pork Chops
Parmesan Crusted Pork Chops
Pork Chops with White Beans
