Crispy Honey-Pecan Crusted Pork Chops

Pecan trees shade much of the American South, and their nuts star in this crispy crust. Honey and Dijon bind a pecan-panko coating to bone-in pork chops for a sweet-savory weeknight dinner.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 18g carbs
• 34g fat
• 3g fiber

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Ingredients

• 4 (about 1 inch thick) bone-in pork chops
• 1 1/2 cups pecans
• 1/2 cup panko breadcrumbs
• 1/3 cup all-purpose flour
• 2 large eggs
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp olive oil
• 1 tbsp butter
• 1 tsp fresh thyme leaves

Instructions

1. 1Pat the pork chops completely dry with paper towels and season both sides generously with salt, pepper, smoked paprika, and garlic powder. Let them rest at room temperature for 10 minutes so the seasoning adheres.
2. 2Pulse the pecans in a food processor until they form coarse crumbs with some larger pieces remaining for crunch; do not turn them into powder. Transfer to a shallow bowl and stir in the panko.
3. 3Set up a breading station: place flour in one shallow dish, beat the eggs with Dijon mustard in a second dish until smooth, and keep the pecan-panko mixture in the third.
4. 4Dredge each chop first in flour, shaking off excess, then dip fully into the egg-mustard mixture, and finally press firmly into the pecan mixture so both sides are thickly coated. Place coated chops on a plate.
5. 5Heat olive oil and butter together in a large 12-inch skillet over medium heat until the butter foams and the fat shimmers, about 2 minutes.
6. 6Carefully lay the chops in the hot skillet without crowding; cook undisturbed for 4 to 5 minutes until the pecan crust turns deep golden brown and crisp.
7. 7Flip the chops gently with a spatula, reduce heat slightly to medium-low, and cook another 4 to 6 minutes until the internal temperature reaches 145°F and juices run clear.
8. 8Drizzle honey over the tops during the last minute of cooking so it caramelizes lightly onto the crust; sprinkle with fresh thyme.
9. 9Transfer chops to a clean plate and tent loosely with foil for 3 minutes to rest. Serve immediately while the pecan crust is still shatteringly crisp.