Ingredients
Pork chops:
- 2 cups pecans
- 2 tbsp fresh thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/4 tsp allspice
- 2 eggs
- 1/4 cup dijon mustard
- 1 tbsp maple syrup
- 6–7 boneless pork chops
- 2 tbsp avocado oil
Chutney
- 3 large apples, peeled, cored, and diced.
- 1 small shallot, diced finely
- 2 tbsp dijon mustard
- 2 tbsp maple syrup
- 3 tbsp red wine vinegar
- 3 thyme sprigs
- 1/2 tsp salt
- 1/4 tsp allspice
- 1/2 cup water
Instructions
- Preheat oven to 350F and grease a large baking dish.
- In a food processor, blend together pecans, thyme, salt, pepper, garlic powder, and allspice until fine. Pour onto a small plate
- In a small bowl, whisk together eggs, dijon mustard, and maple syrup.
- Heat saute pan over medium-high heat with 2 tablespoons avocado oil.
- Dip pork chop into egg wash mixture, then into the pecan mixture until full coated on both sides.
- Place pork into saute pan and brown on each side for two minutes, then add to baking dish. Repeat until all pork chops are browned.
- Bake for 20-25 minutes or until 140F. Let rest 10 minutes.
- While the pork chops are baking, make chutney.
- Add diced apples, diced shallot, dijon mustard, maple syrup, red wine vinegar, thyme sprigs, salt and allspice to a saucepan. Heat over medium-high heat.
- Let apples cook for 10 minutes, adding in 1/2 cup water whenever it starts to become dry. Reduce heat to medium and let cook another 5-10 minutes.
- Pour apples over pork chops and serve!
Category: pork, dinner, holidayMethod: ovenCuisine: AmericanDiet: Gluten Free
