Walnut Pork Chops Recipes

APRICOT-WALNUT PORK CHOPS RECIPE

Apricot-Walnut Pork Chops Recipe image

Dress up tender pork chops with a sweet and crunchy broiled topping in our Apricot-Walnut Pork Chops Recipe. This delicious Apricot-Walnut Pork Chops Recipe is made with apricot preserves, dried apricots, onions and walnuts.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup chopped walnuts
1/4 cup apricot preserves
1/4 cup chopped onions
1/4 cup chopped dried apricots
4 center-cut boneless pork chops (1 lb.), trimmed

Steps:

Heat broiler.
Combine all ingredients except chops.
Place chops on broiler pan sprayed with cooking spray. Broil, 3 to 5 inches from heat, 7 min.; turn. Broil an additional 5 to 7 min. or until chops are almost done.
Spoon nut mixture evenly over chops. Continue broiling 2 min. or until nuts are lightly toasted and chops are done (145°F). Remove chops from broiler; let stand 3 min. before serving.

Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

HONEY WALNUT PORK CHOPS

Honey Walnut Pork Chops image

My dear niece, Sea Sun gets all of the credit in the world for this recipe but I've made a few change since she used chicken and pecans calling her amazing recipe, "Honey Pecan Chicken". This is as pretty as a picture and the next time I make this I will take pictures. If you don't try this you will never know what you are...

Provided by Key Lime

Categories Steaks and Chops

Time 1h20m

Number Of Ingredients 10

Ingredients

1 box of stuffing mix, pork flavor
1 c orange juice
1/2 c boiling water
1/3 c walnuts, toasted and chopped
2 Tbsp unsalted butter
2 - 4 large bone in pork chops about 1 1/2" to 2" thick
2 - 4 slice bacon, uncooked
2 Tbsp honey
3 Tbsp sherry(optional)
salt and pepper

Steps:

1. 1. Preheat oven to 350 degrees.
2. 2. Combine the stuffing mix with 1/2 cup orange juice, boiling water, walnuts and butter. Let stand 5-10 minutes
3. 3. Salt and pepper both sides of the pork chops. Mound 1/2 cup of the stuffing mixture on each pork chop and press it down a little. Place a strip of bacon underneath the pork chop and bring the bacon to the top. Twist the bacon, like in the first step of tying a shoe.
4. 4. Place in a prepared pan or casserole dish.
5. 5. Mix the remaining orange juice, honey and sherry(if using). Spoon this over the pork.
6. 6. Bake at 350 degrees for 45-60 minutes depending on the thickness of the pork chops. I used two, two inch pork chops and my dish took 60 minutes. Baste after 20 minutes, bake for another 20 minutes and baste again. I basted the pork chops just before serving them and drizzled extra virgin olive oil on top.
7. I had stuffing left so I served it on the side.

BROWN BUTTER PORK CHOPS WITH WALNUT ROMESCO SAUCE

Brown Butter Pork Chops with Walnut Romesco Sauce image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Four 6-ounce bone-in pork chops
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
Chopped parsley for garnish, optional
2 cloves garlic, peeled
1 whole roasted red pepper, homemade or jarred
1 cup diced crusty bread, diced
1/4 cup olive oil
1/4 cup grated Pecorino Romano cheese
1/4 cup walnuts
1/4 cup filtered water, plus more as needed
2 tablespoons tomato paste
2 tablespoons apple cider vinegar or red wine vinegar
Large pinch salt
Large pinch freshly ground black pepper
Chopped parsley for garnish, optional

Steps:

Preheat the oven to 375 degrees F.
For the pork chops: Pat the pork chops dry with a paper towel and season each side with a generous amount (a 4-finger pinch) of each salt and black pepper. Let rest for 10 minutes at room temperature.
In a large skillet, heat the butter and canola oil over medium-high heat. When the oil begins to smoke, gently place the pork chops in the skillet and cook until deep golden brown, 3 to 4 minutes per side. Transfer the chops to a baking sheet and roast until just rosy in the center and an instant-read thermometer inserted into the center of a chop registers 145 degrees F, 10 to 15 minutes.
Meanwhile, for the walnut romesco: Combine the garlic, roasted red pepper, bread, oil, Pecorino, walnuts, water, tomato paste, vinegar, salt and pepper in a food processor. Process until a finely chopped paste forms, adding more water a tablespoon at a time if needed. Transfer the sauce to a small saucepan and cook over medium-low heat, stirring often, until it is warm.
Serve the pork chops with the warm romesco. Sprinkle with parsley if using. Enjoy!

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