Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pecan and onion crusted pork chops. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Pecan and Onion Crusted Pork Chops is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Pecan and Onion Crusted Pork Chops is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have pecan and onion crusted pork chops using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pecan and Onion Crusted Pork Chops:

1. Make ready 4 Thick Center cut Pork Chops, patted dry
2. Prepare 1 cup Unsalted Pecans
3. Take 1 cup Fried French Onions
4. Take 1 cup Dijon mustard
5. Prepare 4 Tbs Extra Virgin Olive Oil
6. Get Salt and Pepper

Instructions to make Pecan and Onion Crusted Pork Chops:

1. Pre-heat oven to 350*F
2. Finely chop Pecans and onions. I used a food processor
3. Salt and pepper on one side of pork chops
4. Spread Dijon mustard onto each chop
5. Coat pork chop with pean and onion mixed. Gently press coating into mustard
6. Flip pork chops and repeat steps 3, 4, and five
7. Heat oil in frying pan on medium heat. You don’t want to scorch the pecans. Once heated, gently pace chops in pan and cook for 2-minutes on each side
8. Once done, spray a bake sheet/pan with cooking spray. Place chops on sheet/pan and bake for 30-minutes
9. Take chops out of the oven and let stand for 2-minutes before serving

So that’s going to wrap this up with this exceptional food pecan and onion crusted pork chops recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!