The perfect complete fall dinner: maple pecan crusted pork chops with cheddar mashed red potatoes & a simple apple slaw! Pork chops are pounded thin and then coated in a maple pecan crust. They’re cooked on the stovetop until golden and then baked until tender & juicy. Served with the tastiest potatoes and a really bright, refreshing seasonal slaw. This meal is hearty and substantial, and would work any night of the week!
maple pecan crusted pork chops – the details
These maple pecan crusted pork chops are beyond delicious! I’ve made them a few times now and everyone has loved them. They’re crispy on the outside, tender and juicy on the inside, with a buttery, nutty flavor from the pecans and a subtle sweetness from rich maple. Definitely not your average pork chop.
The process for the pork starts by pounding them thin. You’ll want to buy thick, boneless pork chops and either ask your butcher to pound them for you or you can do it yourself with the flat side of a meat tenderizer. You’re looking to get the pork just slightly thicker than a quarter of an inch. The pounding will also help keep the pork tender.
From there, you’ll dredge the pork chops in 3 steps: first through flour and salt, then through eggs beaten with maple syrup, and finally through a panko breadcrumb, pecan, and black pepper mixture. The chops get cooked for a couple minutes per side until golden (keep a close eye so the crust doesn’t burn) and then baked in the oven until just cooked through. Results in juicy, extremely tasty pork every single time.
The pork chops are so incredibly delicious and can really be served with just about any fall sides – this pumpkin risotto would be great, maybe some roasted root vegetables, or even a simple table salad.
My favorite combo? Mashed red potatoes with lots of sharp white cheddar cheese and a simple apple slaw. The tang and saltiness of the cheesy potatoes works perfectly with the sweet pork. And then the slaw is just a really nice crisp, crunchy bite to balance everything out.
And finally, to make this meal truly complete – you’ll whip up a little pan sauce while the pork chops cook in the oven. It’s got butter, grainy mustard, more maple syrup, and fresh thyme. The best thing ever to spoon over those crispy, nutty pork chops.
There’s definitely a few steps to bring this entire meal together, but trust me…it’s worth it!
PrintMaple Pecan Crusted Pork Chops
maple pecan crusted pork chops served with cheddar mashed red potatoes & a simple apple slaw
servings: 4
Ingredients
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
Instructions
Maple Pecan Crusted Pork Chops
- Preheat the oven to 350°F.
- 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”.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- Drain the potatoes and add them back to the pot. Add the heated milk. Use a potato masher to mash the potatoes.
- Fold in the cheddar and butter until melted. Season with salt and freshly cracked black pepper to taste.
Apple Slaw
- Add the sliced shallots, lemon juice, apple cider vinegar, and maple syrup to a mixing bowl. Let sit for 10 minutes.
- 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.
shop the dish: maple pecan crusted pork chops
Made this tonight and it was so good. My 14 yr old picky eater said, “it’s not bad, it kind of tastes like pie.”
I’m so glad to hear and that is amazing! I now feel like that’s all I’ll think of when I eat it.
Yum! This was a hit. My husband isn’t a slaw or mustard fan, and he agreed this meal was very tasty and fall-like. Definitely a make-again.
Made this recipe twice – the second time I used chicken cutlets – both ways were exceptional! This is a new fam fav!!
I only made the pork and sauce – delicious!
Next time I think I will add a touch of apple cider vinegar or Sherry vinegar to the pan sauce. Very quick cooking which is a bonus, too!
Making tonight Tuesday November 10th. The recipe is missing what temperature to finish off the Pork Chops in the oven ..it would be great if you can let me know…thanks JB
Hi John! Thanks for pointing this out. You can finish them at 350F. Updating the recipe now. Enjoy!!