Pecan Crusted Pork Chops Bourbon Fig Apple Compote Recipes

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STEAKHOUSE PECAN PORK CHOPS



Steakhouse Pecan Pork Chops image

Elevate pork chops to the next level with these pork chops which take little time and are company worthy. Just be careful when cooking because the pecans can burn rather fast.

Provided by thedailygourmet

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 25m

Yield 4

Number Of Ingredients 11

1 cup pecans
½ cup panko bread crumbs
2 tablespoons cornstarch
2 pounds thick-cut pork chops
½ teaspoon Italian seasoning
½ teaspoon garlic salt
½ teaspoon ground black pepper
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons unsalted butter
2 tablespoons canola oil

Steps:

  • Pulse pecans in a food processor until they resemble crumbs. Transfer to a shallow dish; add panko and cornstarch. Stir to blend.
  • Season pork chops with Italian seasoning, garlic salt, and pepper. Coat both sides with Dijon mustard and honey. Add pork chops to the pecan mixture, one at a time, pressing with your fingertips to help the coating stick. Shake off any excess and transfer to a lined baking sheet.
  • Preheat a large saute pan over medium heat for 2 to 3 minutes. Place butter and oil in the pan, then add pork. Cook for 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 589.3 calories, Carbohydrate 22.6 g, Cholesterol 87.5 mg, Fat 43.1 g, Fiber 3.1 g, Protein 33.1 g, SaturatedFat 9.2 g, Sodium 429.3 mg, Sugar 5.5 g

PECAN CRUSTED PORK CHOPS



Pecan Crusted Pork Chops image

Make and share this Pecan Crusted Pork Chops recipe from Food.com.

Provided by Mommy2FourSuperKidz

Categories     Pork

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

2 thick center-cut pork chops
2 tablespoons honey mustard dressing
1 cup unsalted blanched pecans
1/4 cup seasoned bread crumbs
1 tablespoon butter, room temp. and cut into small pieces
4 tablespoons olive oil
baking dish sprayed with cooking oil
2 tablespoons good quality maple syrup

Steps:

  • Preheat oven to 350 degrees.
  • In a food proccesor chop nuts, bread crumbs, and butter.
  • Warm olive oil in large skillet over medium heat so as not to scorch the pecans.
  • Brush pork chops with honey mustard dressing to form glue for crust, then cover with nut mixture and press into chop firmly.
  • Brown in warmed skillet for 2 minutes on each side, then transfer to baking dish and bake in 350 degree oven for 30 minutes.
  • Once removing from oven drizzle with maple syrup and enjoy!
  • If using smaller chops, adjust time accordingly so as not to overcook. For 4 people just double measurements.

Nutrition Facts : Calories 1228.2, Fat 98.1, SaturatedFat 20.2, Cholesterol 166.9, Sodium 454, Carbohydrate 31.2, Fiber 6, Sugar 15.1, Protein 59.9

PECAN CRUSTED PORK CHOPS & BOURBON, FIG, APPLE, COMPOTE



PECAN CRUSTED PORK CHOPS & BOURBON, FIG, APPLE, COMPOTE image

Categories     Fruit     Pork     Fry     Quick & Easy

Yield 4 servings

Number Of Ingredients 15

Brine:
1 tsp brown sugar
2 tsp kosher salt
3 cups of warm water or just enough to cover all chops
4 pork loin chops (on the bone - medium thickness)
1/2 lb black/mission figs
1 Granny Smith apple (pealed)
1/4 red onion
1 cup crushed Pecans
1 cup bread crumbs
1/4 cup choped chives (opt.)
1 1/4 cups vegetable oil (or corn, cannola, sunflower...)
2 tblsp balsamic vinegar
1/2 cup bourbon
garlic powder, salt, black pepper to taste

Steps:

  • Dissolve salt and brown sugar in 3 cups of water, pour over chops in a medium sized bowl cover with plastic wrap and place in refrigerator for at least 1 hour-this can be done as much as 24hours before cooking When ready to cook: slice apple and onion, quarter figs, brush a non-stick sauce pan with 1/4 tsp of vegetable oil, place onion and apples in skillet over low heat sprinkle with a pinch of salt, when apples become soft add figs, cook long enough for figs to warm (about 30 seconds) add balsamic vinegar and bourbon (remove skillet from fire when adding alcohol), return skillet to low heat stirring occasionally let simmer until sauce thickens; Remove pork chops from brine, dry off each chop with paper towel, mix garlic, salt, black pepper, pecans and bread crumbs; coat each chop in mixture, heat 1 1/4 cups vegetable oil in a medium skillet, pan fry each chop until cooked all the way through and golden crunchy on the outside (about 4 minutes per side, depending on thickness of chops) To serve: spoon fruit from compote on to plate place chop over compote and top with a drizzle of the compote sauce and a sprinkle of fresh chopped chives (optional)

PECAN-CRUSTED PORK CHOPS WITH APPLES



Pecan-Crusted Pork Chops With Apples image

"Pork chops are surprisingly lean and lend themselves brilliantly to pecans and apples. In fact, the combination of the browned pork chops and the toasted pecans is the real winner here. It's a simple combination where the richness of the toasted pecans teams up with the wonderful flavors of the cooked pork chops. The lemon zest in the nut crust and the apples add a burst of freshness to the dish." -Alex Guarnaschelli

Provided by Fisher Nuts

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup Fisher® Pecan Halves, toasted and coarsely chopped
1/2 cup panko breadcrumbs, toasted
4 tablespoons unsalted butter, melted
2 teaspoons grated lemon zest
1/4 teaspoon kosher salt
1 tablespoon vegetable oil
4 center-cut pork chops, preferably with the bone still attached, 1 to 1 1/2 inches thick
1/4 teaspoon kosher salt
2 granny smith apples, cored, halved and cut into 1/2-inch thick slices
1 teaspoon honey
1 teaspoon lemon juice

Steps:

  • Preheat the oven to 350°F
  • Nut Crust: Stir all ingredients together in a small bowl; set aside.
  • Pork Chops: Heat a large skillet over medium heat and add oil. When the oil begins to smoke lightly, season the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook for 2 to 3 minutes, or until browned. Turn over and cook for an additional 2 to 3 minutes. Transfer to a baking sheet. Top each pork chop with reserved crust. Bake for 15 to 20 minutes or until nut crust browns and pork reaches an internal temperature of 145°F
  • Meanwhile, cook the Granny Smith apple slices with the honey in the pan where the pork chops were cooked over medium heat. Stir occasionally, until tender, 5-8 minutes. Stir in the lemon juice, set aside.
  • Arrange the pork chops on a platter on top of the apples. Serve immediately.

Nutrition Facts : Calories 576.8, Fat 33.8, SaturatedFat 13.9, Cholesterol 167.8, Sodium 501.6, Carbohydrate 24, Fiber 2.9, Sugar 11.8, Protein 43.4

PECAN-CRUSTED PORK CHOPS WITH APPLES



Pecan-Crusted Pork Chops with Apples image

"Pork chops are surprisingly lean and lend themselves brilliantly to pecans and apples. In fact, the combination of the browned pork chops and the toasted pecans is the real winner here. It's a simple combination where the richness of the toasted pecans teams up with the wonderful flavors of the cooked pork chops. The lemon zest in the nut crust and the apples add a burst of freshness to the dish." -Alex Guarnaschelli

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 11

1 cup Fisher® Pecan Halves, toasted and coarsely chopped
1/2 cup Panko breadcrumbs, toasted
4 Tbsp. unsalted butter, melted
2 tsp. grated lemon zest
1/4 tsp. kosher salt
The pork chops:
1 Tbsp. vegetable oil
4 center-cut bone-in pork chops, preferably with the bone still attached, 1 to 1½ inches thick
2 Granny Smith apples, cored, halved and cut into ½-inch thick slices
1 teaspoons honey
1 tsp. lemon juice

Steps:

  • 1. Preheat the oven to 350 degrees F.
  • 2. Nut Crust: Stir all ingredients together in a small bowl; set aside.
  • 3. Pork Chops: Heat a large skillet over medium heat and add oil. When the oil begins to smoke lightly, season the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook for 2 to 3 minutes, or until browned. Turn over and cook for an additional 2 to 3 minutes. Transfer to a baking sheet. Top each pork chop with reserved crust. Bake for 15 to 20 minutes or until nut crust browns and pork reaches an internal temperature of 145 degrees F.
  • 4. Meanwhile, cook the Granny Smith apple slices with the honey in the pan where the pork chops were cooked over medium heat. Stir occasionally, until tender, 5-8 minutes. Stir in the lemon juice, set aside.
  • 5. Arrange the pork chops on a platter on top of the apples. Serve immediately.

BOURBON PECAN PORK ROAST



Bourbon Pecan Pork Roast image

Make and share this Bourbon Pecan Pork Roast recipe from Food.com.

Provided by BlueHyacinth

Categories     Pork

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
2 lbs rolled pork loin roast
salt and pepper
1/3 cup pecan pieces
1/4 cup Bourbon
3 tablespoons brown sugar

Steps:

  • Heat oven to 325°F.
  • Heat the oil in a large frying pan over medium-high heat and brown the pork on all sides.
  • Put the meat on a rack in a roasting pan and sprinkle with salt and pepper.
  • Cook 30 minutes.
  • Meanwhile, add the pecans to the oil in the frying pan, cook over medium heat 1 minute and remove.
  • Combine the bourbon, sugar and 1/4 tsp salt.
  • Add to the frying pan and boil until the sugar dissolves and bourbon reduces slightly, 1 to 2 minutes.
  • After the meat has cooked 30 minutes, begin basting with the bourbon sauce.
  • Cook until a meat thermometer stuck in the center reaches 160°F, about 30 more minutes.
  • Five minutes before the meat is done, sprinkle with pecans.

APPLE PECAN PORK CHOPS



Apple Pecan Pork Chops image

Yum. Apples and pork chops. If you don't have the apple brandy, you can substitute with apple juice. This makes a wonderful sauce, and I like to serve it with plain white rice.

Provided by LilPinkieJ

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 thick boneless pork chops
1 tablespoon olive oil
salt and pepper
2 tablespoons butter
3 apples, peeled and sliced
4 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chicken broth
1/4 cup apple brandy
1/2 cup heavy cream
3 tablespoons pecans, toasted
1 tablespoon flat leaf parsley, chopped

Steps:

  • Heat oil a large skillet over medium-high heat. Season chops with salt and pepper. Fry chops in oil for approximately 7-10 until done. Remove chops from pan. Cover with foil to keep warm, set aside.
  • Add apples and butter to the same skillet. Cook for a few minutes on low to medium heat. Add brown sugar, cinnamon and nutmeg. Add chicken broth and brandy. Cover and cook until apples are just tender. Add cream and salt and pepper to taste. Cook for another minute or two.
  • You can add more broth or a little water if sauce is too thick. Remove apples with a slotted spoon and arrange on top of chops. Sprinkle with pecans and chopped parsley.

PORK CHOPS WITH APPLE COMPOTE



Pork Chops With Apple Compote image

Make and share this Pork Chops With Apple Compote recipe from Food.com.

Provided by Chef Pierce

Categories     Pork

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

2 boneless center cut pork chops
seasoning salt
pepper
1 tablespoon olive oil
1/4 cup chicken broth
1 tablespoon butter
1 apple
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon water

Steps:

  • Prepare apples by peeling and chopping to the size you desire and sprinkling with sugar and cinnamon. If you want an 'applesauce' texture dice the apples, if you prefer a more elegant presentation, you may prefer slices.
  • In a small sauce pan, Simmer cinnamon sugar coated apples in the butter and water until the juices form a glaze.
  • Meanwhile, prepare the chops by cutting through outside fat strip every 1 inch to prevent curling being careful not to cut into the meat, and seasoning chops with salt and pepper.
  • Sauté chops in olive oil, in a skillet over medium-high heat until browned, flip and brown other side (approx 3-4 minutes per side). Remove chops from pan and rest on a platter while you make the compote.
  • Deglaze the skillet with chicken broth being sure to scrape up brown bits from the bottom of the pan.
  • When you have reduce the broth by about 1/2, add the apple mixture and juices release from the rested pork chops and stir until well combine. Season to taste and serve over the pork chops. If wish, you can return the pork chops to the pan to coat before serving.

Nutrition Facts : Calories 331.5, Fat 17.2, SaturatedFat 6.2, Cholesterol 69.2, Sodium 312.1, Carbohydrate 23.1, Fiber 2.3, Sugar 19.9, Protein 21.8

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