• Pecan Crusted Pork Chops with Creamy Mustard Sauce

  Filed under Main Dishes - Pork
  Mar 8
  I am coming up on my 3-year anniversary of blogging here at Taste and Tell. And it has had me thinking over the last few days just how much food blogging has evolved over those last 3 years. It seems like when I started, there were only maybe 300 or so food blogs out there. Now, I’m guessing there are thousands. All in a matter of 3 years. That just goes to show how much we all love food, and how much we love to share all of the recipes that come out of our kitchens.

  I don’t read as many blogs as I did a few years ago, mainly because being a work-at-home mom takes up all of my time. But I do know all that if I ever need an idea for dinner, food blogs are where I can find more than one idea! I’ll admit that I have hundreds of recipes bookmarked to make. And when I’m feeling lost or uncreative, I can head to those bookmarks and find something great. Like this pork dish. It came from a fellow blogger. I’ve had this recipe bookmarked since 2007, and I don’t know how it took me that long to try it. Because it was simple and delicious – just the way I like recipes!! I loved the pecans in the breading of the pork chops – it adds a whole new level than just plain old bread crumbs. Pair it up with some simple steamed broccoli and Blitz bread – you have a wonderful meal!

  Pecan Crusted Pork Loin Chops with Creamy Mustard Sauce
  adapted from Kirsten’s Home Cooking

  serves 2

  cook time: about 15 minutes

  4 thin-cut boneless pork chops
  1/4 c chopped pecans
  1/4 c cornstarch or rice flour (regular flour works too)
  1 egg
  Salt, pepper, paprika and cayenne pepper
  Olive oil as needed for sauteing

  Sauce:
  1/2 c light mayonnaise (or use regular)
  2 tsp (heaping) whole grain mustard
  2 tsp (heaping) Dijon mustard
  1 tsp white wine vinegar
  1 tsp chopped fresh parsley plus extra for garnish

  Directions:
  Mix sauce ingredients, set aside. Meanwhile, grind nuts, cornstarch and spice mixture in a food processor then pour into a shallow bowl or plate. Mix egg with a splash of water in a shallow bowl or plate. Coat pork chops in egg mixture, then coat in nut/cornstarch mixture. Add salt and pepper if needed.

  Saute chops, about 2 minutes per side (DO NOT OVERCOOK, they are so lean they’ll get very dry). Serve, topping with sauce.

  •  
  •  
  •  
  •  
  •  
  •  
  17 Comments

17 Responses to “Pecan Crusted Pork Chops with Creamy Mustard Sauce”

1. 

   Kim said on March 8th, 2010 at 2:53 pm

   I've heard of pecan chicken, but never thought of pecan pork chops. This sounds wonderful, especially with that creamy mustard sauce – yum!

   [Reply]

2. 

   kat said on March 8th, 2010 at 3:08 pm

   That does sound fabulous. It is amazing how much food blogging has changed over the last couple of years

   [Reply]

3. 

   Mother Rimmy said on March 8th, 2010 at 3:10 pm

   I made a salmon recipe like this once. It was delicious. I'll have to give this a try. Pork chops are waiting in the freezer.

   [Reply]

4. 

   Pam said on March 8th, 2010 at 3:15 pm

   Oh, this looks sooo delicious! It would go great with the salad I posted today! It's all about the pecans and the pork rates up there also! Thanks!

   [Reply]

5. 

   Bumpkin on a Swing said on March 8th, 2010 at 3:55 pm

   Sounds fantastic. I wish I would have been here 3 years ago. I travel through your archives religously. Does that count?
   Love the mustard spin here.

   [Reply]

6. 

   Holly said on March 8th, 2010 at 4:42 pm

   Yum-o Pork, pecans, and mustard- perfect!

   [Reply]

7. 

   Karly said on March 8th, 2010 at 6:38 pm

   That sounds delicious! Love that creamy mustard sauce!

   [Reply]

8. 

   Barbara said on March 8th, 2010 at 6:40 pm

   Looks wonderful, Deborah! I do love pecans…they have a sweetness about them.
   Great recipe!

   [Reply]

9. 

   Sook said on March 8th, 2010 at 7:39 pm

   Wow pecan crust! That sounds amazing. Also the mustard sauce sounds really good.

   [Reply]

10. 

    HoneyB said on March 8th, 2010 at 8:57 pm

    My oh my does that ever look good!

    [Reply]

11. 

    Maria said on March 8th, 2010 at 9:27 pm

    It was fun meeting you last week. Finally! Your photos look wonderful:)

    [Reply]

12. 

    Miss Meat and Potatoes said on March 8th, 2010 at 9:44 pm

    Pork chops and pecans were meant for each other. This looks SO good! Congrats on the 3 years:)

    [Reply]

13. 

    EAT! said on March 9th, 2010 at 1:23 am

    I made panko parmesan and sage crusted pork chops for a client today – thanks for another recipe I can prepare for my pork loving clients.

    [Reply]

14. 

    Bethany Park said on March 9th, 2010 at 2:31 am

    three years! that's great! I admit to thousands of bookmarks too…. oh dear. The fastest way to a dinner recipe for me is definitely a keyword search on my RSS reader! Great-looking pork chops, too, of course!

    [Reply]

15. 

    Joanne said on March 9th, 2010 at 2:33 am

    I would love to have seen how blogs have changed throughout the years..I can only imagine what they'll turn into within the next decade!

    I, like you, have tons of recipes bookmarked…which one to make first? This one is certainly going to be added to the list. I love pecans!

    [Reply]

16. 

    grace said on March 9th, 2010 at 11:36 am

    i've become quite smitten with the loin of pork, and this is a new preparation for me to try! i like the crust and i love the sauce–thanks, deborah!

    [Reply]

17. 

    Sophie said on March 10th, 2010 at 12:05 am

    I had to laugh because I am the same way when it comes to bookmarking recipes… in fact, I've seen this before and wanted to make it. Love how you served it here with the tasty sides .

    [Reply]

Leave a Reply