Pecan Crusted Pork Chops with Cranberry Orange Sauce
Prep time: 15 minutes Cook time: 25-30 minutes Serves: 4
Ingredients: 2 large eggs 3 T. Dijon mustard Sea salt and black pepper, to taste 1½ c. pecans 3 T. fresh rosemary leaves 4 thick-cut boneless pork chops 2 T. extra virgin olive oil 1 9oz jar of cranberry orange sauce
Place 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.
Season the pork chops with salt and black pepper on both sides and dip each chop into the egg mixture, then into the pecan crumbs, making sure the chops are coated with pecans on each side.
Heat the olive oil in a large cast iron or other oven-safe skillet over medium heat. Once hot, sear the pecan-crusted chops, approximately 2-3 minutes per side.
Transfer the cast iron skillet to the pre-heated 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, heat the cranberry orange sauce in a small saucepan over medium heat. Cook, stirring occasionally.
When ready, remove the pork chops from the oven and transfer to a serving platter. Rest for 5 minutes before serving along with the cranberry orange sauce. Enjoy!