Pecan Crusted Pork Chops with Plum Sauce

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. And you’re going to love this chanterelle risotto too. Earthy, creamy, and delicious! For dessert? How about this scrumptious Eggless Chocolate Cake? It’s not only eggless – it’s dairy free and vegan too!

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:

1. Place top oven rack in the center position and pre-heat oven to 350°F.
   
   
2. 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.
   
   
6. 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).
   
   
7. 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.
   
   
8. Remove from heat and cool for 5-10 minutes before transferring to a blender or food processor. Purée until smooth.
   
   
9. 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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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!

Course Main Course

Cuisine American

Keyword pork

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Calories 667 kcal

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

1. Place top oven rack in the center position and pre-heat oven to 350°F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. 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.
8. Remove from heat and cool for 5-10 minutes before transferring to a blender or food processor. Purée until smooth.
9. 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!

Nutrition Facts

Pecan Crusted Pork Chops with Plum Sauce

Amount Per Serving

Calories 667 Calories from Fat 414

% Daily Value*

Fat 46g71%

Saturated Fat 7g44%

Cholesterol 172mg57%

Sodium 224mg10%

Potassium 872mg25%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 26g29%

Protein 36g72%

Vitamin A 525IU11%

Vitamin C 10mg12%

Calcium 65mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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