Pecan Crusted Double-Cut Pork Chops Recipe
Adapted from: Dinner in the Diner
Level: Intermediate
Servings: 4
Nutrition (per serving): 1168 calories, 47g total fat, 9g saturated fat, 148g carbs, 5g fiber, 119g sugar, 51g protein, 147mg cholesterol, 3024mg sodium
Time required: 2 hours 20 minutes (Preparation: 20 minutes; Cooking: 2 hours)
Ingredients
- 4 bone-in double-cut pork chops (about 10 ounces each, thick cut)
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- 1 cup chopped pecans
- Ancho Chili Pepper Barbecue Sauce (see recipe below)
Ancho Chili Pepper Barbecue Sauce Ingredients
- 5 cups ketchup
- 1/2 tablespoon minced garlic
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 1/2 tablespoon liquid smoke
- 1/2 cup beer
- 1/2 cup honey
- 1 1/2 cups water
- 1/4 cup Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
- 1 dried ancho chile pepper, crumbled
- 1/2 teaspoon ham or chicken bouillon
Instructions
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Preheat: Set oven to 350F.
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Prepare chops: Season both sides of the pork chops with salt and black pepper. Pour 1 tablespoon olive oil onto a plate and spread the chopped pecans on another plate. Coat each pork chop with the oil, then press both sides into the pecans so they have an even coating.
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Sear: Add the remaining tablespoon of olive oil to a large skillet and heat over medium. Place the pork chops in the skillet and cook until the pecan crust is lightly golden on the first side, then flip.
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Bake: Transfer the skillet to the oven and bake until the pork reaches an internal temperature of 165F (about 10 minutes, depending on thickness). Serve hot with the Ancho Chili Pepper Barbecue Sauce drizzled on top and additional sauce on the side for dipping.
Ancho Chili Pepper Barbecue Sauce Instructions
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Combine: In a large pot over high heat, add all sauce ingredients and stir to combine.
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Simmer: Bring to a boil, then reduce heat to medium-low and simmer for 12 hours to concentrate flavors.
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Finish: Strain the sauce if desired, then keep warm until ready to use.
Note: This recipe is provided as inspiration from professional culinary sources but has not been tested in home kitchens.
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