I’m pretty fussy about pork recipes. I like it, but I just find it a bit bland at times. These Pecan Crusted Pork Chops with Plum Sauce are a recipe that fit the bill perfectly when it comes to being tasty.
Quick and easy to make, these delicious pork chops have the added flavor of the pecan crust and the plum sauce. They complement each other and the pork beautifully!
Try pairing these yummy pork chops with this easy-to-make Air Fryer Acorn Squash. It’s delicious, nutritious, and ready in only 15 minutes.

Pecan Crusted Pork Chops with Plum Sauce
This is a dish our taste testers just adored. Give it a try with your family! It may just become one of the most requested recipes in your weekly meal rotation.
Scroll down for a printable recipe card and nutrition information!
Prep time: 15 minutes
Cook time: 25-30 minutes
Serves: 4
Ingredients:
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

Directions:
- Place top oven rack in the center position and pre-heat 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 other 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 reads 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!


Pecan Crusted Pork Chops with Plum Sauce
Quick and easy to make, these delicious Pecan Crusted Pork Chops with Plum Sauce are a family favorite! The added flavor of the pecan crust and the plum sauce complement each other and the pork beautifully!
Ingredients
- 2 large eggs
- 3 tablespoons Dijon mustard
- Sea salt and black pepper to taste
- 1½ cups pecans
- 3 tablespoons fresh rosemary leaves
- 4 thick-cut boneless pork chops
- 2 tablespoons extra virgin olive oil
- 6 large plums pitted and chopped
- 2 tablespoons balsamic vinegar
- 3 tablespoons honey
Instructions
-
Place top oven rack in the center position and pre-heat 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 other 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 reads 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!
Looking for more great pork chop recipes? Check these out!
Leave a Reply