Pecan Crusted Pork Chops with Plum Sauce

Are you looking for a delicious and impressive dinner option? Look no further than Pecan Crusted Pork Chops with Plum Sauce! This recipe is sure to be a hit with its crunchy texture, sweet and savory flavors, easy preparation, and beautiful presentation. Whether you’re hosting a dinner party or just want an amazing weeknight meal, this dish will not disappoint. Read on for more details about why you’ll love this recipe!

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Why you’ll love this recipe

Here are four reasons why you’ll love Pecan Crusted Pork Chops with Plum Sauce:

1. Crunchy Texture: The pecan crust paired with tender pork chops give you a delightful crunch in every bite.
2. Sweet and Savory Flavors: The sweetness of the plum sauce complements the savory flavor of the pork, making every mouthful an explosion of wonderful flavors.
3. Easy to Make: The recipe is simple and easy to follow, making it a great option for a quick and delicious weeknight dinner.
4. Perfect for Entertaining: This dish is sure to impress your guests with its beautiful presentation and complex flavors. Serve it at a dinner party or special occasion and watch as everyone falls in love with your culinary skills.

Ingredients

• Pork chops: Use thick cut boneless pork chops for the best results in the recipe
• Plums: Choose some fresh and large plums then pit them and chop them for the sauce
• Mustard: Dijon mustard is the best to use for the pork
• Pecans: Use chopped pecans to add crunch to the recipe
• Balsamic vinegar: Mixed with honey, this adds flavour to the sauce

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Here are some substitutes for the main ingredients in this recipe:

• Pork Chops – You can substitute pork chops with chicken breasts, turkey cutlets or tofu for a vegetarian option.
• Dijon Mustard – If you don’t have Dijon mustard, you can use whole grain mustard, yellow mustard or even mayonnaise as a substitute.
• Plums – If plums are not in season or not available, you can substitute them with peaches, apricots or nectarines.
• Pecans – You can substitute pecans with almonds, walnuts or even pistachios for a different flavor and texture.
• Balsamic Vinegar – If you don’t have balsamic vinegar, you can use red wine vinegar, apple cider vinegar or rice vinegar as a substitute.

Instructions

Step 1: Prepare the oven

Place top oven rack in the center position and pre-heat oven to 350°F.

Step 2: Mix the eggs and mustard

In a small bowl, combine the eggs with the Dijon mustard. Season with salt and black pepper, as desired, and whisk to combine. Set aside. 

Step 3: Prepare the pecans and rosemary

Place the pecans and rosemary leaves into a food processor and roughly process into crumbs, leaving some larger pieces for texture. Transfer to a shallow plate and set aside.

Step 4: Coat the pork chops

Season the pork chops with salt and black pepper on both sides and dip each chop into the egg mixture, then into the pecan crumbs, making sure the chops are coated with pecans on each side. 

Step 5: Sear the meat

Heat the olive oil in a large cast iron or other oven-safe skillet over medium heat. Once hot, sear the pecan-crusted chops, approximately 2-3 minutes per side. 

Step 6: Cook the meat

Transfer the cast iron skillet to the pre-heated oven and cook for 15-20 minutes or until an instant-read thermometer inserted into the thickest part of the chop reads just below 145°F. (The temperature will rise several degrees while the meat rests).

Step 7: Make the sauce

While the chops are roasting, combine the plums, balsamic vinegar, and honey in a small saucepan over medium heat. Cook, stirring occasionally, until the plums start to break down and the sauce starts to thicken, approximately 15 minutes. 

Remove from heat and cool for 5-10 minutes before transferring to a blender or food processor. Purée until smooth. 

Step 8: Serve

When ready, remove the pork chops from the oven and transfer to a serving platter. Rest for 5 minutes before serving along with the sweet plum sauce.

Recipe tips

• Tip 1: To ensure your pork chops are cooked perfectly to the right temperature, use an instant-read thermometer. Insert it into the thickest part of the chop and when it reads just below 145°F, they’re ready to serve.
• Tip 2: For an extra burst of flavor, season your pork chops with garlic powder or smoked paprika.
• Tip 3: If you don’t have pecans, substitute with almonds, walnuts or even pistachios for a different flavor and texture.
• Tip 4: To serve the pork chops warm, reheat them in the oven at 200°F for 5-10 minutes before serving.

Recipe FAQ

Here are some frequently asked questions (FAQs) about this recipe:

How long does it take to make Pecan Crusted Pork Chops with Plum Sauce?

It takes approximately 40-45 minutes to make this dish, including preparation time.

Can I substitute other meats instead of pork chops?

Yes, you can use chicken breasts, turkey cutlets, or even tofu as a substitute for pork chops.

Can I prepare the pecan crust in advance?

Absolutely! You can stage your pecan crust preparation a full 24 hours ahead of time. Airtight storage is key; wrap it up well and tuck it away until you’re ready to pull it out and slip it into your tin. Plus, bonus–you’ll save yourself some time when you need to frame up the perfect pie recipe. All that’s leftover for tomorrow is assembling the flaky goodness just before it should be ready to bake in your oven.

Can I use a different type of nut instead of pecans?

Not sure what to use as a replacement for pecans? Why not switch it up with almonds? Rich and earthy, almonds pack a tasty punch in any recipe. Or why not go with walnuts? These versatile nuts are used in sweet or savory baking creations and provide added crunch. But if you’re looking for something with a bit of nutty pop, consider pistachios!

Are there any vegetables that pair well with Pecan Crusted Pork Chops with Plum Sauce?

Roasting or steaming are both excellent ways to enjoy some of your favorite veggies with this dish. Take, for instance, broccoli, carrots, or green beans for a flavorful combination that’s both satisfying and nutritious. Oven-roasting helps to bring out the unique sweetness of these vegetables, while steaming preserves their natural fibrous texture. Making the switch from fried side orders to healthier roasted or steamed vegetables is an easy lifestyle adjustment that comes with an abundance of health benefits.

Storage & reheating

• Fridge: To store leftover pork chops with plum sauce properly, let the dish cool down to room temperature then transfer it to an airtight container or a ziplock bag. Place it in the refrigerator and consume within 3-4 days.
• Freezer: To ensure that the pork chops remain moist and flavorful, it is best to remove them from the bone and trim away as much fat as possible before freezing. The plum sauce should be stored in an airtight container or wrapped tightly in heavy-duty plastic wrap. Both the pork chops and the sauce should be labeled with the date they were frozen, and they should be consumed within six months of being frozen.
• Reheating: To reheat, place the pork chops with plum sauce in a skillet on medium heat or in the oven at 350°F until heated through. Make sure the internal temperature reaches 165°F before consuming to ensure food safety.

More recipes

Want more ideas? Check out these other related recipes!

• Pecan Granola With Coconut & Cranberries
• Apple Butternut Squash Casserole with Bacon-Pecan Topping
• Apple Rosemary Pork Chops
• Bone-In Pork Chops with White Beans

Yield: 4 portions

Pecan Crusted Pork Chops with Plum Sauce

Print

Give your pork chops extra flavour by adding plum sauce and pecans for this delicious main course

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 large eggs
• 3 T. Dijon mustard
• Sea salt and black pepper, to taste
• 1½ c. pecans
• 3 T. fresh rosemary leaves
• 4 thick-cut boneless pork chops
• 2 T. extra virgin olive oil
• 6 large plums, pitted and chopped
• 2 T. balsamic vinegar
• 3 T. honey

Instructions

1. Place top oven rack in the center position and pre-heat oven to 350°F.
2. In a small bowl, combine the eggs with the Dijon mustard. Season with salt and black pepper, as desired, and whisk to combine. Set aside.
3. Place the pecans and rosemary leaves into a food processor and roughly process into crumbs, leaving some larger pieces for texture. Transfer to a shallow plate and set aside.
4. Season the pork chops with salt and black pepper on both sides and dip each chop into the egg mixture, then into the pecan crumbs, making sure the chops are coated with pecans on each side.
5. Heat the olive oil in a large cast iron or other oven-safe skillet over medium heat. Once hot, sear the pecan-crusted chops, approximately 2-3 minutes per side.
6. Transfer the cast iron skillet to the pre-heated oven and cook for 15-20 minutes or until an instant-read thermometer inserted into the thickest part of the chop reads just below 145°F. (The temperature will rise several degrees while the meat rests).
7. While the chops are roasting, combine the plums, balsamic vinegar, and honey in a small saucepan over medium heat. Cook, stirring occasionally, until the plums start to break down and the sauce starts to thicken, approximately 15 minutes.
8. Remove from heat and cool for 5-10 minutes before transferring to a blender or food processor. Purée until smooth.
9. When ready, remove the pork chops from the oven and transfer to a serving platter. Rest for 5 minutes before serving along with the sweet plum sauce.

Notes

To store leftover pork chops with plum sauce properly, let the dish cool down to room temperature then transfer it to an airtight container or a ziplock bag. Place it in the refrigerator and consume within 3-4 days.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 788Total Fat: 57gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 196mgSodium: 534mgCarbohydrates: 32gFiber: 6gSugar: 26gProtein: 45g

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