Pecan Crusted Pork Chops
4 thick-cut pork chops
1 ½ cups chopped Hatch Green Chile Pecans
½ cup milk
¼ cup breadcrumbs
½ cup vegetable oil
¼ c honey and Sweet & Spicy Mustard
salt to taste
Putting it together:
1 - Preheat oven to 350° F. If using a baking sheet, line with parchment paper.
2 – Prepare 2 shallow bowls for breading the pork chops. Combine pecans & breadcrumbs in one bowl (***see notes below). In the other whisk together, the milk & egg.
3 – One chop at a time, season each chop with salt and spread 1 tablespoon of mustard *** on 1 side. Dip into egg mixture, allow excess to drip off, then transfer to bowl with pecans & press firmly to form a crust. Repeat until all chops are fully crusted.
4 – Place oil into a skillet (I use a Cast-Iron) & heat over medium heat.
5 – Fry chops for approximately 1-2 minutes per side until color begins to start. Watch carefully that the pecans don’t burn.
6 – If using a sheet pan, transfer and bake for approximately 15 minutes or until 145° internal. If using a cast-iron skillet, transfer to the oven.
***Notes – I chose to not use breadcrumbs and instead used 2 cups of chopped pecans.
I used Fresh Chile Company (FCC) Hatch Green Chile pecans
Instead of honey mustard, I used FCC Sweet & Spicy Mustard
I did not use any salt as there is salt in the FCC seasoning on the pecans
These are so tasty and juicy...ENJOY!
Recipe by Jody DeYarman from Fresh Chile Cookin'! group on Facebook.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!