Pecan-Crusted Pork Chops with Apples Recipe

Recipe provided by Fisher Nuts

Serves: 4

Total Time: 25 minutes | Prep Time: 10 minutes | Cooking Time: 15 minutes

"Pork chops are quite lean and beautifully complement the flavors of pecans and apples. The pairing of golden-brown pork and roasted pecans is truly a standout. Toasted pecans enrich the dish with a nutty depth that goes perfectly with the savory meat. Lemon zest in the nutty coating, along with the apples, adds a pop of brightness to every bite."

Ingredients

For the crust:

1 cup Fisher Pecan Halves, toasted and chopped

1/2 cup toasted Panko breadcrumbs

4 tablespoons unsalted butter, melted

2 teaspoons grated lemon zest

1/4 teaspoon kosher salt

For the pork:

1 tablespoon vegetable oil

4 center-cut pork chops, preferably bone-in, about 1 to 1 1/2 inches thick

2 Granny Smith apples, cored, halved, and sliced into 1/2-inch pieces

1 teaspoon honey

1 teaspoon lemon juice

Instructions

Set your oven to 350F.

Preparing the nutty topping: In a small bowl, combine the pecans, breadcrumbs, melted butter, lemon zest, and salt; stir well and set aside.

For the pork chops: Heat a large skillet over medium heat and add the oil. When shimmering, season both sides of the pork chops with salt. Sear the chops in a single layer for 23 minutes per side until deeply browned, then transfer to a baking tray. Spoon the nut topping over each pork chop.

Bake on the tray for 1520 minutes, or until the crust is browned and the internal temperature of the pork reads 145F.

While the pork bakes: In the same skillet, add the apple slices and drizzle with honey. Cook over medium heat, stirring occasionally, until the apples soften, about 58 minutes. Stir in the lemon juice, then remove from heat.

To serve: Arrange the cooked apples on a platter and place the pecan-crusted pork chops on top. Serve promptly.

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