2 large eggs
1/4 cup stone ground mustard
2 large eggs
2 cups raw pecan pieces
2 tablespoons fresh thyme leaves
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
4 tablespoons olive oil or pecan oil
6 4-ounce boneless pork chops
2 cups diced peeled gala or Fuji apple
1/4 cup finely chopped shallots
1 tablespoon whole grain mustard
1 tablespoon brown sugar
2 tablespoon apple cider vinegar
1/2 teaspoon cinnamon
1/2 teaspoon salt
- Preheat oven to 350 degrees F.
- In a pie pan, add the eggs and mustard, beat until fully incorporated. Set aside.
- Pulse the pecans, thyme, salt, garlic powder and pepper in the bowl of a food processor until coarsely ground. Pour pecan mixture onto a large plate. Line a rimmed baking sheet with parchment paper.
- In a heavy saucepan, heat oil over medium high heat.
- Dip each pork chop, one at a time, into the egg mixture and then gently press it into the pecan mixture ensuring it is coated on all sides.
- Place the pork chops a few at a time into the heated oil and cook for 1 to 2 minutes on each side, then place on prepared baking sheet and repeat until each pork chop is dredged in egg and pecan mixture. Then bake for 20 to 25 minutes until all of the pork chops are cooked to an internal temperature of 150 degrees F.
- While the pork chops are baking, prepare the chutney: Heat a small saucepan over medium-high heat. Add the apples, shallot, mustard, sugar, vinegar, cinnamon and salt. Bring to a boil. Reduce heat and simmer for 10 minutes until the liquid has absorbed and the apples are tender.
Meal Prep Tip: If you’re meal prepping, make the pork chops ahead of time, but when it comes time to reheat use the oven instead of the microwave or stove top. This will crisp up the pecan crust and the pork chops will taste as if you’d just made them!