Steakhouse Pecan Pork Chops
Description
These steakhouse pork chops are encrusted in chopped pecans and panko bread crumbs, then pan-fried for an elegant main course with minimal effort.
Ingredients
•
1 cup pecans
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1/2 cup panko bread crumbs
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2 tablespoons cornstarch
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2 pounds thick-cut pork chops
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1/2 teaspoon Italian seasoning
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1/2 teaspoon garlic salt
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1/2 teaspoon ground black pepper
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1 tablespoon Dijon mustard
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1 tablespoon honey
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2 tablespoons unsalted butter
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2 tablespoons canola oil
Directions
1
Line a baking sheet with parchment paper and set aside.
2
Pulse pecans in a food processor until coarsely crushed; transfer to a shallow dish. Add panko and cornstarch; stir to blend.
3
Season pork chops with Italian seasoning, garlic salt, and pepper. Coat both sides with Dijon mustard and honey. Working with one at a time, press pork chops into pecan mixture to coat. Shake off any excess coating and transfer to the prepared baking sheet.
4
Preheat a large sauté pan over medium heat for 2 to 3 minutes. Add butter and oil to the pan. Cook pork in hot butter-oil mixture until browned, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium. Let rest for 5 minutes before serving.