Honey Pecan Crusted Porkchops
(Crunchy. Sticky. Classy but still down to party.)
Ingredients
For the Chops:
4 boneless pork chops – 1-inch thick is ideal (thicc = juicy)
Salt + pepper – season those suckers
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika – optional but adds a sexy little depth
1 egg – binding magic
2 tablespoons Dijon mustard – flavor glue
1 cup pecans, finely chopped – get nutty with it
1/2 cup panko breadcrumbs – for crunch factor (can sub with crushed Ritz if you're wild)
2–3 tablespoons honey – the sticky gold
1–2 tablespoons oil or butter – for pan-frying (or air frying/oven if you prefer)
🔥 Instructions
1. Preheat your oven to 375°F (190°C)
We’re finishing in the oven for that juicy-inside, crispy-outside perfection. OR, skip the oven and go full skillet mode if you're feeling brave and watching closely.
2. Prep the pork chops.
Pat them dry. No one likes a soggy pork chop.
Season both sides with salt, pepper, garlic powder, and paprika. Rub it in like you care.
3. Make the nutty crust.
In a bowl, mix chopped pecans + panko.
In another bowl, whisk together the egg and Dijon mustard—this is your edible glue.
In a third bowl? Maybe just take a sip of something. You deserve it.
4. Coat those chops.
Dip each pork chop in the egg-mustard mix, then press it firmly into the pecan-panko mix.
Really press it. You want those pecans clinging like drama on reality TV.
5. Sear to set the crust.
In a hot oven-safe skillet, heat oil or butter over medium-high.
Sear the chops for 2–3 minutes per side, until golden and crusty (but not cooked through yet).
If you’re skipping the oven, lower the heat and keep cooking for 4–5 more minutes per side until done (145°F internal temp). Keep an eye, nuts burn faster than your New Year’s resolutions.
6. Bake to finish.
If using the oven, transfer the skillet to your preheated oven and roast for 10–12 minutes, or until the internal temp hits 145°F and juices run clear (not “mystery pink”).
7. Honey drizzle finale.
Right before serving, drizzle each chop with a spoonful of warm honey.
Not too much, you want “mmm,” not “maple syrup disaster.”
Optional: sprinkle with flaky sea salt or a teeny dash of cayenne if you’re feeling spicy and smug.
🍽️ Serve With:
Roasted sweet potatoes or mashed butternut squash
Garlicky green beans or a fall salad with apples and cranberries
A glass of crisp white wine, bourbon cider, or the iced tea Granny made with passive-aggressive love
Pro Tips:
No pecans? Walnuts, almonds, or even crushed pretzels can sub in.
Want to air fry? 375°F for 10–12 mins, flip halfway. Drizzle honey after, not before, unless you like caramelized chaos.
These reheat great in a toaster oven. The microwave? Less great. Don’t do that to your crust.