Crusted Pork Chops
Serving size: 5
Calories per serving: 356
1 cup pecan halves, toasted and coarsely chopped
1/2 cup panko, toasted bread crumbs
4 tbsp. unsalted butter, melted
2 teaspoons grated lemon zest
1/4 teaspoon kosher salt
1 teaspoon honey
1 teaspoon lemon juice
1/4 teaspoon kosher salt
2 granny smith apples, cored, halved and cut into 1/2-inch thick slices
1 tbsp. vegetable oil
4 center-cut bone-in pork chops, preferably with the bone still attached, 1 to 11/2 inches thick
Directions:
Preheat the oven to 350°F.
For the nut crust: Stir all ingredients together in a small bowl; set aside.
For the pork chops: Heat a large skillet over medium heat and add oil. When the oil begins to smoke lightly, season the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook for 2 to 3 minutes, or until browned. Turn over and cook for an additional 2 to 3 minutes. Transfer to a baking sheet. Top each pork chop with reserved crust. Bake for 15 to 20 minutes or until nut crust browns and pork reaches an internal temperature of 140°F.
Meanwhile, cook the Granny Smith apple slices with the honey in the pan where the pork chops were cooked over medium heat. Stir occasionally, until tender, 5-8 minutes. Stir in the lemon juice, set aside.
Arrange the pork chops on a platter on top of the apples. Serve immediately.
Cook's Note: When roasting meat in an oven, always remove before it reaches the desired temperature. While the meat rests, the juice moves back into the center and finishes the cooking process. It also keeps more of the juice inside the actual meat instead of running out when you cut into it.
For the nut crust: Stir all ingredients together in a small bowl; set aside.
For the pork chops: Heat a large skillet over medium heat and add oil. When the oil begins to smoke lightly, season the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook for 2 to 3 minutes, or until browned. Turn over and cook for an additional 2 to 3 minutes. Transfer to a baking sheet. Top each pork chop with reserved crust. Bake for 15 to 20 minutes or until nut crust browns and pork reaches an internal temperature of 140°F.
Meanwhile, cook the Granny Smith apple slices with the honey in the pan where the pork chops were cooked over medium heat. Stir occasionally, until tender, 5-8 minutes. Stir in the lemon juice, set aside.
Arrange the pork chops on a platter on top of the apples. Serve immediately.
Cook's Note: When roasting meat in an oven, always remove before it reaches the desired temperature. While the meat rests, the juice moves back into the center and finishes the cooking process. It also keeps more of the juice inside the actual meat instead of running out when you cut into it.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
