This comforting Pecan Crusted Pork Chops with Skillet Apples is surprisingly easy and packed with flavor! Plus, it’s Whole30 compliant and made using only real ingredients!
Pecan Crusted Pork Chops with Skillet Apples
Before making this recipe, I had only make pork chops a few times, so when I tell you it’s doable for any skill level, I mean it! It’s sure to wow anyone that is lucky enough to share it with you and makes for a great dinner to throw into the mix when you’re looking to change things up. Plus, it’s also Whole30 compliant and made using only real, simple ingredients.
Easier than it looks!
I promise that this recipe is much more simple that it may seem. You basically just marinate the pork chops, coat them in a flour/pecan mixture, fry on each side for a minute, then pop in the oven while you saute your apples! Head to the recipe for the detailed instructions.
Special offer for my KK&F fam!
To keep this recipe both grain and gluten free, I use cassava flour. It’s one of my favorite flours to use for breading, but I’ve learned that not all cassava flours are created equal. Some are grainy while others are super high quality. Otto’s Naturals is the only cassava flour I use, and they were nice enough to give me a discount code for you all! Use “kaylaskitchandfix” at checkout for a discounted price. They also have free shipping on all orders! Click here to shop!
Hungry for more?
If you love steak and potatoes, you absolutely need to try them with my easy, light and herby Chimichurri Sauce! If you find yourself looking for ways to use the cassava flour, my Cassava Flour Breaded Chicken is a must! It’s super versatile and always delicious.
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Pecan Crusted Pork Chops with Skillet Apples
Equipment
- Food Processor
Ingredients
Marinade
- ¼ cup unsweetened apple sauce
- 1 egg
- ¼ cup milk (I use coconut milk)
Pork Chops
- 2 pork chops
- ¼ cup avocado oil or olive oil
Coating
- ¼ cup cassava flour (I use Otto's Naturals)
- ¼ cup raw pecans, crushed
- ¼ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
Saucy Apples
- 1 small shallot, sliced
- 2 apples, sliced
- ½ tsp rosemary, chopped
- 1 tsp sage, chopped
- 1 tbsp ghee (leave out if dairy free)
- ¼ cup unsweetened apple sauce
- 1 tbsp dijon mustard
- ¼ cup chicken broth
Instructions
- Preheat your oven to 425°.
- Mix together your marinade (apple sauce, egg and milk) then marinate the pork chops for 15 minutes, then flip them over to marinate for 15 more minutes on the other side.
- Heat your skillet with the oil in it.
- While your skillet heats, add pecans to your food processor and grind into a consistency that is closer to flour. Mix together the pecans and cassava flour in a shallow bowl or plate.
- Place your bowls with the pork chops and your flour mixture next to the heated skillet.
- Coat each pork chop in the flour mixture, ensuring it is completely covered, then add it to the skillet, cooking each side 1 minute. They should make a sizzling sound!
- Once both pork chops have cooked for 1 minute on each side, place them on a parchment lined baking sheet and cook for 12 minutes in oven.
- Mix together your sauce and slice your apples and shallots. Add everything to the skillet over low heat while you wait for your pork chops to finish cooking.
- Once cooked, add your pork chops to the skillet (the bottom of the coating may slide off slightly, but that's okay!) or transfer right to your plates and top with the saucy skillet apples.
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