Pecan Pork Chops Recipes

PECAN PORK CHOPS

Steps:

• Broil pork chops 4-5 in. from the heat for 4 minutes. Meanwhile, in a small bowl, combine the sugar, cornstarch, salt and mustard. Stir in the butter and vinegar until smooth. , Turn chops over and broil for 2 minutes longer. Spoon about 2 teaspoons sugar mixture over top of each chop. Broil 2-3 minutes longer or until a thermometer reads 145°. Top each chop with 1 teaspoon pecans. Broil until pecans are toasted, about 1 minute longer. Let stand for 5 minutes before serving.

PECAN CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In a food proccesor chop nuts, bread crumbs, and butter.
• Warm olive oil in large skillet over medium heat so as not to scorch the pecans.
• Brush pork chops with honey mustard dressing to form glue for crust, then cover with nut mixture and press into chop firmly.
• Brown in warmed skillet for 2 minutes on each side, then transfer to baking dish and bake in 350 degree oven for 30 minutes.
• Once removing from oven drizzle with maple syrup and enjoy!
• If using smaller chops, adjust time accordingly so as not to overcook. For 4 people just double measurements.

PECAN CRUSTED DOUBLE-CUT PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• Season pork chops on both sides with salt and pepper. Pour 1 tablespoon olive oil on a plate and spread the pecans on another plate. Lay each pork chop in the olive oil to coat and then coat both sides with the chopped pecans on both sides.
• Heat the remaining olive oil in a large skillet over medium heat. Add pork chops and cook until pecans are light brown on that side. Turn the chops over in the pan and place in the oven until an internal temperature of 165 degrees F is reached, about 10 minutes. Drizzle the chops with Ancho Chili Pepper Barbecue Sauce and serve immediately with plenty of sauce for dipping.
• Heat a large stockpot over high heat. Add all the ingredients and stir. Bring to a boil. Reduce the heat to medium-low and simmer for 1 to 2 hours. Strain the sauce and serve immediately or keep warm until ready to use.

AWESOME HONEY PECAN PORK CHOPS

Steps:

• In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
• In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
• Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

PORK CHOPS CAPRI

Steps:

• Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes.
• Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C).
• Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.

HONEY PECAN PORK CHOPS

Steps:

• Flatten pork chops slightly. In a shallow bowl, combine the flour, salt and pepper. Coat chops with flour mixture. In a large skillet, cook pork chops in butter over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Add honey and pecans to the skillet, scraping to loosen browned bits; heat through. Pour over pork chops.

MAPLE PECAN PORK CHOPS

Steps:

• In a small bowl, combine the mustard, pepper and 2 teaspoons syrup. Brush over both sides of pork chops. In a large nonstick skillet, brown pork in butter over medium heat for 2-3 minutes on each side. Add apple juice. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.
• Add pecans and remaining syrup to the skillet; cook and stir for 1-2 minutes or until blended. Serve over pork chops.