Pecan-Crusted Pork Chops

Pecans have long marked Southern tables with buttery crunch, from pies to savory mains. These skillet pork chops wear a golden pecan-panko crust that seals in juiciness while nodding to the region’s nutty harvest.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 540 cal
• 42g protein
• 14g carbs
• 36g fat
• 3g fiber

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Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1 1/2 cups pecans
• 1/2 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp neutral oil for pan
• 2 tbsp butter
• 4 fresh thyme sprigs

Instructions

1. 1Pat the pork chops very dry with paper towels and season both sides generously with salt and pepper; let them sit at room temperature 15 minutes.
2. 2Pulse the pecans in a food processor until finely chopped but not pasty, then tip into a shallow dish and mix with panko, garlic powder, and smoked paprika.
3. 3Set up a breading station: flour in one dish, beaten eggs whisked with Dijon in a second, and the pecan mixture in a third.
4. 4Dredge each chop first in flour, shaking off excess, then dip fully in the egg-mustard wash, and finally press firmly into the pecan crumbs so both sides are thickly coated.
5. 5Heat the oil in a large cast-iron skillet over medium heat until shimmering.
6. 6Add the butter and thyme sprigs, then carefully lay in the coated chops without crowding.
7. 7Cook undisturbed for 4 to 5 minutes until the pecan crust is deep golden and crisp.
8. 8Flip gently with a spatula and cook another 4 to 5 minutes until the internal temperature reaches 145°F and the second side is equally browned.
9. 9Transfer the chops to a clean plate and tent loosely with foil for 5 minutes so juices redistribute.
10. 10Spoon any pan butter and thyme over the tops and serve immediately while the pecan crust stays shatteringly crisp.