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Ingredients
For the Pork Chops
 2 tsp dried sweet paprika
 1 tsp freshly cracked black pepper
 1 tsp dried sage
 1 tsp dried marjoram
 ½ tsp kosher salt
 ¼ tsp dried ground cloves
 6 thinly sliced pork chops (about ½ inch thick)
 ¼ cup pecan oil or vegetable oil
 1 cup chopped pecans
For the Sweet-and-Sour Sauce
 ½ stick butter
  cup dark brown sugar
  cup apple cider vinegar
For the Queso Fresco Coleslaw
 ½ small head green cabbage, finely shredded
 8 oz queso fresco, crumbled
 1 lemon (Juice)
 ¼ cup pecan oil or vegetable oil
 Salt and freshly cracked black pepper to taste
Directions
For the Pork Chops
1

Preheat oven to 375 degrees. In a small bowl combine the dried herbs. Lay the pork chops out on a large baking sheet season with the spice mixture reserving just a pinch for the sauce. Rub the pork chops with the oil and then coat with the chopped pecans, pressing them into the meat if necessary to make them adhere. Bake the chops 25 minutes until cooked through.

For the Sweet-and-Sour Sauce
2

In a small sauce-pan combine the butter, sugar and vinegar and bring to a simmer over medium-low heat. Add a pinch of the reserved spice mixture, adjust sweetness and sourness to taste then remove from heat and set aside.

For the Queso Fresco Coleslaw
3

Combine all of the ingredients in a large mixing bowl and toss well. To serve, drizzle pork chops with sweet-and-sour sauce and serve with a size of coleslaw. Serves 6.

Ingredients

For the Pork Chops
 2 tsp dried sweet paprika
 1 tsp freshly cracked black pepper
 1 tsp dried sage
 1 tsp dried marjoram
 ½ tsp kosher salt
 ¼ tsp dried ground cloves
 6 thinly sliced pork chops (about ½ inch thick)
 ¼ cup pecan oil or vegetable oil
 1 cup chopped pecans
For the Sweet-and-Sour Sauce
 ½ stick butter
  cup dark brown sugar
  cup apple cider vinegar
For the Queso Fresco Coleslaw
 ½ small head green cabbage, finely shredded
 8 oz queso fresco, crumbled
 1 lemon (Juice)
 ¼ cup pecan oil or vegetable oil
 Salt and freshly cracked black pepper to taste

Directions

For the Pork Chops
1

Preheat oven to 375 degrees. In a small bowl combine the dried herbs. Lay the pork chops out on a large baking sheet season with the spice mixture reserving just a pinch for the sauce. Rub the pork chops with the oil and then coat with the chopped pecans, pressing them into the meat if necessary to make them adhere. Bake the chops 25 minutes until cooked through.

For the Sweet-and-Sour Sauce
2

In a small sauce-pan combine the butter, sugar and vinegar and bring to a simmer over medium-low heat. Add a pinch of the reserved spice mixture, adjust sweetness and sourness to taste then remove from heat and set aside.

For the Queso Fresco Coleslaw
3

Combine all of the ingredients in a large mixing bowl and toss well. To serve, drizzle pork chops with sweet-and-sour sauce and serve with a size of coleslaw. Serves 6.

Pecan-Crusted Pork Chops
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