Maple Pecan Crusted Pork Chops

maple pecan crusted pork chops served with cheddar mashed red potatoes & a simple apple slaw

servings: 4



Maple Pecan Crusted Pork Chops

  • 4 thick, boneless pork chops
  • 1 cup all-purpose flour
  • kosher salt
  • 2 eggs
  • ½ cup maple syrup, split
  • 1 ¼ cups panko breadcrumbs
  • ¼ lb pecans, very finely chopped (1 cup total chopped)
  • freshly cracked black pepper
  • cooking oil
  • 4 tbsp butter
  • 2 tbsp grainy mustard
  • 2 tbsp water
  • 2 sprigs fresh thyme
  • smashed red potatoes (recipe below)
  • simple apple slaw (recipe below)

Mashed Red Potatoes

  • 2 lbs small red potatoes
  • ¾ cup whole milk, heated
  • ½ lb sharp white cheddar cheese, shredded
  • 2 tbsp butter

Simple Apple Slaw

  • 1 shallot, very thinly sliced
  • 1 lemon, juiced
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • ½ cup mayonnaise
  • 1 small head napa cabbage, thinly sliced (1 lb total sliced)
  • 1 red apple, thinly sliced
  • 1 sprig fresh thyme, stemmed


Maple Pecan Crusted Pork Chops

  1. Preheat the oven to 350°F.
  2. Place a large piece of plastic wrap onto the counter, with the pork chops on one side. Fold the piece of plastic over to cover the pork. Use a flat meat tenderizer to pound the pork chops thin, just a little thicker than ¼”.
  3. Set up 3 shallow bowls. Add the flour and a good pinch of salt to the first. Toss well. Whisk the eggs with ¼ cup of maple syrup in the second. Combine the panko, pecans, and a few cracks of black pepper in the third.
  4. Dredge the pork chops through the flour. Shake off any excess flour and then dredge through the egg. Lastly, dredge through the panko mixture, making sure to pack in the breading really well on both sides of the pork.
  5. Heat a 12” stainless steel pan over medium heat. Add enough oil to generously cover the bottom. Once hot, place 2 of the pork chops into the pan. Cook for 2-3 minutes per side until golden brown. Transfer the pork chops to a sheet pan. Repeat with the remaining chops. Transfer the pork chops to the oven and bake for about 6 minutes, or until cooked through.
  6. Meanwhile, wipe out any excess breadcrumbs from the stainless steel pan and place it back over medium heat. Add the butter and let melt. Whisk in the mustard, remaining ¼ cup of maple syrup, and water. Add the sprigs of thyme. Bring the mixture to a simmer and cook for a couple of minutes until syrupy.
  7. Serve the pork chops with the sauce spooned over top and mashed red potatoes and apple slaw (recipes below) on the side.

Mashed Red Potatoes

  1. Place the potatoes in a large pot. Cover with cold water (about 1” above the potatoes) and add a generous pinch of salt. Bring the water to a boil. Once boiling, cook for 15-18 minutes, or until fork tender.
  2. Drain the potatoes and add them back to the pot. Add the heated milk. Use a potato masher to mash the potatoes.
  3. Fold in the cheddar and butter until melted. Season with salt and freshly cracked black pepper to taste.

Apple Slaw

  1. Add the sliced shallots, lemon juice, apple cider vinegar, and maple syrup to a mixing bowl. Let sit for 10 minutes.
  2. Whisk in the mayonnaise. Fold in the cabbage, apple, and fresh thyme leaves. Mix well to combine. Season with salt and freshly cracked black pepper to taste.