This Pecan Encrusted Pork Chops recipe is both…easy and delicious!
Butter, Olive Oil, or Coconut Oil
1. I salt my pork chops and soak in water for about an hour before cooking. I like the added flavor, but when I don’t have time to wait, I omit this step.
Hopefully, you can buy pecan pieces that are small enough that you do not have to process. Of course, here in Comanche we can do this at the Durham Pecan Retail Store. If not, put pecans in food processor and pulse just a couple of seconds at a time.
2. Melt about1 1/2-2 tablespoons of butter, olive oil, or coconut oil in a skillet. I like to use an electric skillet for these so that I can control my temperature better for more even cooking. I usually heat the oil at 325 degrees.
3. Put pecan pieces on a plate. Let a chop drip excess water and then roll in pecans, using your hands to make sure pecans stick to your chop. Repeat until all are covered.
3. Carefully place chops in the skillet and then reduce heat to 275-300.Handle carefully so as not to lose too many nuts. You will need to replace those that you lose when you turn chops.
Don’t overcook, but do cook until done. I can’t give you an exact amount of time to cook these because it will vary according to the thickness of your meat.
Good Pairings for Pork Chops
*I used thin breakfast chops today because that is what I have, but I normally cook a thicker butterfly pork chop. I also really like these chops rolled in pecan meal, but it does create a much richer taste.