Categories: Pork
Ingredients
- 3 cups pecan halves
- 3 tbsp. fresh thyme leaves
- 2 3/4 tsp kosher salt, divided
- 1 1/2 tsp garlic powder
- 1 1/2 tsp black pepper
- 2 large eggs
- 2 tbsp. Dijon
- 4 bone-in pork chops
- 2 tbsp. olive oil
- 3 cups cubed Honeycrisp apples
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 tbsp. light brown sugar
- 1 tsp ground cinnamon
- garnish: chopped fresh thyme
Directions
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Preheat oven to 350. Line a large rimmed baking sheet with parchment paper.
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In the work bowl of a food processor, pulse together pecans, thyme, 2 1/2 tsp salt, garlic powder, and pepper until mixture is a fine meal. Transfer mixture to a shallow dish.
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In another shallow dish, whisk together eggs and Dijon. Dip pork chops in egg mixture, letting excess drip off. Dredge in pecan mixture, pressing gently to coat.
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In a large skillet, heat oil over medium-high heat. Cook pork chops in batches, turning once, until browned, 2-3 minutes per side. Transfer to prepared pan.
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Bake until cooked through, about 18-20 minutes.
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Meanwhile, in a medium saucepan, bring apples, 1/2 cup water, vinegar, brown sugar, cinnamon, and remaining 1/4 tsp salt to a boil over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until apples are tender, about 15 minutes. Serve immediately with pork chops. Garnish with thyme.