Pecan Crusted Pork Chops
Servings: 4
Ingredients
- 4 thick-cut boneless pork chops
o ½ cup sour cream
o 2 tablespoons Dijon mustard
o ½ teaspoon salt
o 2 tablespoons milk
o 1 ¼ cups finely chopped pecans
o 1 cup panko breadcrumbs
o 1 teaspoon salt
o 1 teaspoon dried rosemary
o 1 teaspoon garlic powder
o 1 teaspoon paprika
- 2 tablespoons vegetable oil
- 1 tablespoon honey, optional
- Cranberry sauce, optional
Directions
In a dish, whisk together the sour cream, mustard, and salt. Add the milk and whisk until smooth. Add the pork chops and turn them a few times to coat evenly in the sour cream mixture. Cover and refrigerate for at least 15 minutes and up to 24 hours.
In a shallow bowl combine the pecans, breadcrumbs, salt, rosemary, garlic, and paprika; set aside.
One at a time, remove a pork chop from the sour cream mixture and gently scrape off the excess marinade.
Transfer the pork chop to the bowl of breading. Press the pork chop into the breading mixture on both sides and on the edges to help the breading adhere; repeat with the remaining pork chops.
Add the oil to a large skillet over medium heat.
Once hot, add the pork chops and cook for 4-5 minutes; flip and cook for an additional 4 minutes.
The pork is fully cooked when it reaches 145F. If it’s not quite there, add a minute or two and continue to check until it reaches the proper temperature.
Drizzle the tops of the pork chops with honey and parsley, if using.
Let rest for 3-5 minutes and serve with cranberry sauce, if desired.