Pecan-Crusted Pork Chops with Gravenstein Apple Chutney

Crispy, golden chops with a sweet-savory apple chutney — this dish looks fancy but is totally weeknight-friendly.

For the Pork Chops:

• 2 large eggs
• ¼ cup stone-ground mustard
• 2 cups raw pecan halves/pieces
• 2 tbsp. fresh thyme leaves
• 1 tsp. salt
• 1 tsp. garlic powder
• ½ tsp. pepper
• 4 tbsp. Olive Amelia Herbs de Provence Olive Oil
• 6 (4 oz) boneless pork chops

 For the Apple Chutney:

• 2 cups peeled, diced Gala or Fuji apples
• ¼ cup finely chopped shallots
• 1 tbsp. whole-grain mustard
• 1 tbsp. brown sugar
• 2 tbsp. Olive Amelia Gravenstein Apple Balsamic
• 1 tsp cinnamon
• ½ tsp salt

Directions:

1. Preheat oven to 350°F.

2. Beat eggs + mustard in a shallow bowl.

3. Pulse pecans, garlic powder, thyme, salt, and pepper in a food processor until coarsely ground.

4. Dredge each pork chop in the egg mixture, then coat in pecan mix.

5. Heat Herbs de Provence Olive Oil in a skillet. Sear chops ~1–2 mins per side. Transfer to a parchment-lined sheet and bake 20–25 mins (internal temp: 150°F).

6. Meanwhile, make chutney: Simmer apples, shallots, mustard, sugar, Gravenstein Apple Balsamic, cinnamon, and salt for ~10 mins until thickened and tender.

Serve pork chops topped with warm chutney and a glass of something crisp.