Categories: Pork

Ingredients

• 3 cups pecan halves
• 3 tbsp. fresh thyme leaves
• 2 3/4 tsp kosher salt, divided
• 1 1/2 tsp garlic powder
• 1 1/2 tsp black pepper
• 2 large eggs
• 2 tbsp. Dijon
• 4 bone-in pork chops
• 2 tbsp. olive oil
• 3 cups cubed Honeycrisp apples
• 1/2 cup water
• 1/4 cup apple cider vinegar
• 2 tbsp. light brown sugar
• 1 tsp ground cinnamon
• garnish: chopped fresh thyme

Directions

1. Preheat oven to 350. Line a large rimmed baking sheet with parchment paper.

2. In the work bowl of a food processor, pulse together pecans, thyme, 2 1/2 tsp salt, garlic powder, and pepper until mixture is a fine meal. Transfer mixture to a shallow dish.

3. In another shallow dish, whisk together eggs and Dijon. Dip pork chops in egg mixture, letting excess drip off. Dredge in pecan mixture, pressing gently to coat.

4. In a large skillet, heat oil over medium-high heat. Cook pork chops in batches, turning once, until browned, 2-3 minutes per side. Transfer to prepared pan.

5. Bake until cooked through, about 18-20 minutes.

6. Meanwhile, in a medium saucepan, bring apples, 1/2 cup water, vinegar, brown sugar, cinnamon, and remaining 1/4 tsp salt to a boil over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until apples are tender, about 15 minutes. Serve immediately with pork chops. Garnish with thyme.

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