Crispy, golden-brown pork chops topped with a warm, sweet-and-savory apple chutney—this dish brings comfort and elegance to the table. The nutty pecan crust adds crunch while keeping the pork juicy, and the chutney delivers a bright, tangy finish that ties it all together. It’s special enough for guests but simple enough for any night of the week. Serve with your favorite seasonal sides and a crisp glass of wine for an effortless, crowd-pleasing meal.
Ingredients:
For the Pork Chops:
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2 large eggs
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¼ c. stone-ground mustard
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2 c. raw pecan halves or pieces
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2 Tbsp. fresh thyme leaves
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1 tsp. salt
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1 tsp. garlic powder
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½ tsp. black pepper
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6 (4 oz) boneless pork chops
For the Apple Chutney:
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2 c. peeled, diced Gala or Fuji apples
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¼ c. finely chopped shallots
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1 Tbsp. whole-grain mustard
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1 Tbsp. brown sugar
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1 tsp. cinnamon
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½ tsp. salt
Instructions:
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Preheat oven to 350°F.
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In a shallow bowl, whisk together eggs and stone-ground mustard.
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In a food processor, pulse pecans, thyme, garlic powder, salt, and pepper until coarsely ground.
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Dredge each pork chop in the egg mixture, then coat evenly in the pecan mixture.
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Heat Herbs de Provence Olive Oil in a skillet over medium heat. Sear pork chops for 1–2 minutes per side until golden. Transfer to a parchment-lined baking sheet and bake for 20–25 minutes, until the internal temperature reaches 150°F.
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While the pork bakes, prepare the chutney: In a small saucepan, combine apples, shallots, whole-grain mustard, brown sugar, Gravenstein Apple Balsamic, cinnamon, and salt. Simmer over medium heat for about 10 minutes, stirring occasionally, until thickened and tender.
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Serve pork chops topped with warm apple chutney.