Steakhouse Pecan Pork Chops Recipes

RESTAURANT-STYLE PORK CHOPS

Steps:

• Preheat a broiler or light a charcoal grill.
• In a small nonreactive bowl, whisk together the syrup, vinegar, sugar and cinnamon.
• Place a small pan over medium heat, add the pecans and about 2 tablespoons of the maple-syrup sauce and cook for a few minutes, until the nuts are glazed and fragrant. Transfer the nuts to a plate and spread them out to cool. Transfer the cooled nuts to a cutting board, chop roughly and set aside.
• Season the pork chops aggressively with salt and pepper, then drizzle with olive oil. When the broiler is hot, or the coals are covered with gray ash and you can hold your hand 5 inches above them for only 1 to 2 seconds, broil or grill the meat for approximately 7 minutes per side. Brush with some of the remaining maple glaze every 2 or 3 minutes, turning them frequently to prevent the sugar from burning.
• When the chops are cooked, remove from the broiler or grill and let them rest for 5 minutes before serving. Meanwhile, slice the cored apples into thick rounds, drizzle with olive oil, season lightly with salt and pepper and place on the broiler pan or grill until tender when pierced with a fork. These, too, should be brushed with the maple glaze and turned frequently.
• Serve chops with the apple slices, sprinkled with pecans and candied ginger.

AWESOME HONEY PECAN PORK CHOPS

Steps:

• In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
• In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
• Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.

PECAN CRUSTED PORK CHOPS

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.

STEAKHOUSE PECAN PORK CHOPS

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.