“Pork chops are surprisingly lean and lend themselves brilliantly to pecans and apples. In fact, the combination of the browned pork chops and the toasted pecans is the real winner here. It’s a simple combination where the richness of the toasted pecans teams up with the wonderful flavors of the cooked pork chops. The lemon zest in the nut crust and the apples add a burst of freshness to the dish.” –Alex Guarnaschelli
1 cupFisher® Pecan Halves, toasted and coarsely chopped
1/2 cup panko breadcrumbs, toasted
4 tablespoons unsalted butter, melted
2 teaspoons grated lemon zest
1/4 teaspoon kosher salt
The Pork Chops:
1 tablespoon vegetable oil
4 center-cut bone-in pork chops, preferably with the bone still attached, 1 to 1 1/2 inches think
2 granny smith apples, cored, halved and cut into 1/2-inch thick slices
1 teaspoon honey
1 teaspoon lemon juice
Preheat the oven to 350°F.
Nut Crust: Stir all ingredients together in a small bowl; set aside.
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 145°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.