You are going to love these pecan crusted pork chops! They are simple to make, great for weeknight dinner ideas, and you only need a few ingredients to make them! 

I love using nuts for “breading meat”. Not only does it crisp up well on the outside and make for a nice crunch, but it’s a great alternative to packaged breading. A lot of people forget about using pecans for their coating or batter. 

Pecans are a great source of vitamins and minerals. They are also full of healthy fats and may help protect against heart disease. In case you were wondering, crushed pecans also pair well with fish (like tilapia and sea bass) and chicken. 

So the next time you are wanting to fry something up, experiment with a pecan breading. 

Pork, even though it has an unwarranted terrible reputation for being unhealthy, is a great source of protein, vitamins, and minerals. If you are on a low sodium diet, it’s best to go with leaner cuts and avoid (or eat in moderation) cured cuts (such as bacon). Pork is also great for grilling and baking, so there are other options for cooking outside of frying. 

Ingredients for Pecan Crusted Pork Chops

Pecans – you could also try almond or walnuts too.

egg

salt

black pepper

thyme

extra-virgin olive oil

boneless pork chops – you will need about a pound of the chops that are thinly sliced

Dijon mustard

How to Make Pecan Crusted Pork Chops

Add the pecans to a food processor and pulse until they are crumbs. Transfer to a plate or shallow dish. 

Beat the egg in a bowl and stir in the salt, pepper, and thyme.

Add oil to a cast iron skillet or oven safe skillet and heat over medium.

Coat each pork chop with dijon mustard. 

Dip the chops into the egg mixture, then into the pecans, and place in the skillet. 

Cook for 2 to 3 minutes on each side. Then transfer to a cutting board to rest for 10 minutes before serving. 

Using Thicker Pork Chops 

If you have chops that are 1 to 2 inches thick, they need to go in the oven after searing at 350 degrees for 3 to 4 minutes. Before taking them out, make sure the internal temperature is 135 degrees. 

Transfer to a plate or cutting board and allow them to rest for 10 minutes, then serve.

Storing and Reheating

Pecan crusted pork chops are best when they are eaten right after you make them. Keep leftovers in the fridge for 3 days. 

To reheat, you can place them in the oven, air fryer, or back in the skillet for a few minutes until they are warm. 

If you choose to reheat them in the microwave, the outer crust will not be crispy.

Other Pork Recipes You May Enjoy:

• Instant Pot Pork Tenderloin
• Air Fryer Bacon
• Hoisin Pork Tenderloin
• Mustard Pork Tenderloin

Pecan Crusted Pork Chops

You are going to love these pecan crusted pork chops! They are simple to make, great for weeknight dinner ideas, and you only need a few ingredients to make them!

3.92 from 23 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 16 minutes minutes

Servings: 4

Author: Abbie

Ingredients

• 1 cup pecans
• 1 large egg beaten
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1 tablespoon extra-virgin olive oil
• 4 ~1 pound boneless pork chops
• ¼ cup Dijon mustard

Instructions

• In a food processor, add pecans and process to crumbs. Place pecan crumbs on a plate.
• Place beaten egg in a bowl. Add salt, pepper, and thyme and whisk together.
• In a large cast iron skillet or oven-safe skillet over medium heat, add oil.
• Spread Dijon over all sides of the pork.
• Dip a pork chop into the egg then the pecans and place in the skillet. Repeat with each pork chop.
• Cook for approximately 2 to 3 minutes on one side, till golden brown, then flip over and cook for 2 to 3 minutes. Allow to rest on a cutting board for 10 minutes.
• For thicker pork chops (1 to 2 inches thick): Preheat oven to 350 degrees F. In step 6, flip over and immediately place in the oven for 3 to 4 minutes. Pull out when pork reaches 135 degrees F. Remove pork from skillet and allow to rest on a cutting board for 10 minutes.

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