Pecan Crusted Pork Chops with Plum Sauce
- 2 Large eggs
- 3 tbsp Dijon mustard
- Sea salt and black pepper, to taste
- 1 1/2 cup Pecans
- 3 tbsp Fresh rosemary leaves
- 4 Thick-cut boneless pork chops
- 2 tbsp Extra virgin olive oil
- 6 Large plums, pitted and chopped
- 2 tbsp Balsamic vinegar
- 3 tbsp Honey
- Place the top oven rack in the center position and pre-heat oven to 350°F.
- 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.
- 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.
- Heat the olive oil in a large cast-iron or other oven-safe skillets over medium heat. Once hot, sear the pecan-crusted chops, approximately 2-3 minutes per side.
- Transfer the cast iron skillet to the preheated 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).
- 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.
- 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. Enjoy!
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