Pecan Crusted Pork Chops with Whiskey Cream Sauce Recipe | Ree Drummond

Level: Easy
Yield: 4 servings
Total: 40 min
Active: 30 min

Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 819
Total Fat: 64 g
Saturated Fat: 22 g
Carbohydrates: 10 g
Dietary Fiber: 4 g
Sugar: 4 g
Protein: 44 g
Cholesterol: 267 mg
Sodium: 824 mg

This ranks among Ree's top autumn dishes, delivering exceptional flavor. Pork chops are a budget-friendly choice, often sold in bulk family packs that freeze well and pair beautifully with bold seasonings.

Ingredients

1 cup pecan pieces
1 tablespoon chopped fresh rosemary
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
2 large eggs, beaten
4 tablespoons salted butter
2 tablespoons olive oil
4 boneless pork chops (1/2 inch thick)
1 red onion, thinly sliced
1 tablespoon chopped fresh thyme
1/4 cup whiskey
1/2 cup chicken stock
1/2 cup heavy cream
1 heaping tablespoon whole-grain mustard
2 tablespoons chopped fresh parsley

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Instructions

Preheat the oven to 350 degrees F.
Combine the pecans, rosemary, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor. Pulse to a fine texture, then transfer to a shallow dish. Pour beaten eggs into another shallow dish.[1][2][7]
Warm the butter and oil in a large skillet over medium-high heat.
Dip each pork chop in the egg mixture, letting excess drip off, then press into the pecan mixture to coat all sides securely.[2][6][7]
Sear in the hot skillet until golden brown, 2 to 3 minutes per side. Transfer to a parchment-lined baking sheet and bake until internal temperature reaches 145 degrees F, 15 to 17 minutes.[1][2][7]
In the same skillet, cook sliced red onion and thyme until softened, 2 to 3 minutes. Off heat, add whiskey and stir as it simmers. Return to medium-high, add chicken stock, heavy cream, mustard, and seasoning. Simmer 3 to 5 minutes to thicken.[1][3]
Plate pork chops, pour warm sauce over top, and garnish with parsley. Serve with your favorite sides.[1][3]

Imagine the irresistible crunch of pecans giving way to juicy, tender pork, all draped in a lush whiskey cream sauce bursting with herbal brightness from thyme and rosemary. This Southern-inspired gem takes just 40 minutes, blending everyday staples into weeknight magic that's hearty, flavorful, and perfect for fall gatherings. The nutty crust adds earthiness, whiskey deglazes for depth, and cream-mustard finishes it velvety smoothpure comfort that'll have everyone reaching for seconds. Pro tips: Pat chops dry for perfect adhesion, use 1/2-inch thick cuts for even cooking, or mix in panko if pecans are pricey. Pair with roasted veggies, mashed potatoes, or sauted apples for a festive feast that reheats like a dream.