Pecan Crusted Pork Chops with Plum Sauce
Prep time: 15 minutes
Cook time: 25-30 minutes
2 large eggs
3 T. Dijon mustard
Sea salt and black pepper, to taste
1½ c. pecans
3 T. fresh rosemary leaves
4 thick-cut boneless pork chops
2 T. extra virgin olive oil
6 large plums, pitted and chopped
2 T. balsamic vinegar
3 T. honey
Place top oven rack in the center position and
Preheat oven to 350°F.
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.
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.
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.
Heat the olive oil in a large cast-iron or another oven-safe skillet over medium heat. Once hot, sear the pecan-crusted
chops, approximately 2-3 minutes per side.
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 read just below 145°F. (The temperature
will rise several degrees while the meat rests).
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.
Remove from heat and cool for 5-10 minutes
before transferring to a blender or food processor. Purée until smooth.
When ready, remove the pork chops from the oven
and transfer to a serving platter. Rest for 5 minutes before serving along with
the sweet plum sauce. Enjoy!
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