Heart Healthy from WakeMed Heart Center

Pecan Crusted Pork Chops

October 10, 2015 |

Recipe courtesy of Steve Day
as seen on episode “Pecans”, season 5


  • 4 boneless pork chops, about 1 inch thick
  • 1 ½ cups All-purpose flour
  • ¼ cup corn starch
  • ¼ cup finely chopped toasted pecans
  • Salt and pepper
  • 2 eggs beaten with 2 Tbsp water

Mix 1 cup flour with the corn starch and the chopped pecans. Season the remaining flour with salt and pepper.
Dredge the chops in the seasoned flour and shake off any excess. Next, dredge the chops in the beaten eggs, then dredge the chops in the pecan/flour mixture. Pat the pecan mixture on the chops to make sure it is well covered. Fry the chops in a well oiled, medium temp skillet until breading is golden brown, about 3 minutes per side. Transfer to a dry pan and cook in 350 F oven until medium about 14-16 minutes, and the chops reach an internal temperature of 135 degrees. Let the chops rest before serving.

Tags: , ,

Category: Recipes

Comments (4)

Trackback URL | Comments RSS Feed

  1. Linda Cotten says:

    Where can I find the recipe for the apple/flennel slaw shown on Flavor, NC on October 11, 2015? They made it with pecan crusted pork chops. Thank you, Linda Cotten

  2. Kim says:

    I have searched all over for that cucumber salad recipe aired today, 11/01/15 at 12:30pm. Where can I find it please?

Please visit our generous underwriters.:
NC Farm FreshNorth Carolina Pork Council