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How To Make Rosemary & Pecan Covered Roasted Pork Chops

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pecan crusted pork chops with plum sauce on top served on a yellow dish

Make these Low Carb Rosemary & Pecan Covered Roasted Pork Chops with Homemade Plum Sauce for special occasions. The plum sauce isn’t low carb but it is sweetened with honey instead of sugar. Serve on the side or skip it for a true low carb entree.

Ingredients for Roasted Pork Chops Coated with Rosemary Pecan Crust

  • Large eggs
  • Dijon mustard
  • Salt and pepper
  • Pecans
  • Fresh Rosemary leaves
  • Thick-cut boneless pork chops
  • Extra virgin olive oil

Plum Sauce Ingredients

  • 6 large plums
  • Balsamic vinegar
  • Honey

Printable recipe below.

How To Cook Rosemary Pecan Crusted Roasted Pork Chops

Pre-heat your oven to 350°

Egg wash for pecan crusted roasted pork chops

In a small bowl, combine the eggs with the Dijon mustard and season with salt and pepper to taste. Whisk to combine then set aside.

Pecans and fresh rosemary in a small food chopper

Use a food processor to roughly chop the pecans and fresh rosemary. Leave a few larger pieces to provide some texture. Pour onto a shallow plate for dipping and set aside. A small food chopper like this one works fine for this process.

Dip the pork chops in the egg wash

Season the pork chops on both sides with salt and pepper. Dip each pork chop into the egg mixture followed by the pecan mixture.

Dip the pork chops in the rosemary and pecan crust

Dipping the pork chops into the egg wash first helps the crust to adhere to the chops and adds a little flavor. Make sure the chops are coated with the pecan mixture on both sides.

Sear the pork chops in a large oven proof skillet

Heat the olive oil in a large oven safe skillet over medium heat. Once the oil is hot, sear the pecan-crusted pork chops on both sides about 2 or 3 minutes. Do not cook until done. You are only searing the outside and creating a nice crust.

Transfer your skillet into the pre-heated oven and roast for about 15-20 minutes or until the center of the pork chop reaches 145°

Make the plum sauce while the pork chops are roasting.

How To Make The Plum Sauce

Chopped plums on a wood cutting board

Rinse the plums and pat dry. Remove the pits then chop into small pieces so they will cook quickly.

pinterest
chopped plums in a pan ready to cook

Combine the plums, balsamic vinegar and honey in a small pot over medium heat. Cook, stirring occasionally until the plums begin to break down and the sauce begins to thicken. This should take about 15 minutes.

Chopped cooked plums

One the plums are nice and tender they are ready to go into the food chopper to become Plum Sauce. Remove from heat and allow to cool for about 5 to 10 minutes. Pour into the blender or food processor and purée until smooth.

Plums pureed and ready to use

This yummy Plum sauce can be drizzled over the roasted pork chops or served on the side.

The secret is always in the sauce. Serving a sauce option with meats is always a good idea especially for special occasions.

Serving Roasted Pork Chops with Plum Sauce

Remove your pork chops from the oven and place on a pretty serving platter. Rest them for about 5 minutes and then drizzle the plum sauce over the chops before serving. You can serve the plum sauce on the side instead for those preferring low carb.

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Yield: 4

Rosemary-Pecan Crusted Pork Chops with Homemade Plum Sauce

pecan crusted pork chops with plum sauce on top served on a yellow dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 large eggs
  • 3 Tbsp. Dijon mustard
  • Salt and black pepper, to taste
  • 1½ Cups pecans
  • 3 Tbsp. fresh rosemary leaves
  • 4 thick-cut boneless pork chops
  • 2 Tbsp. extra virgin olive oil
  • 6 large plums, pitted and chopped
  • 2 Tbsp. balsamic vinegar
  • 3 Tbsp. honey

Instructions

Pre-heat your oven to 350°

In a small bowl, combine the eggs with the Dijon mustard and season with salt and pepper to taste. Whisk to combine then set aside.

Use a food processor to roughly chop the pecans and fresh rosemary. Leave a few larger pieces to provide some texture. Pour onto a shallow plate for dipping and set aside.

Season the pork chops on both sides with salt and pepper. Dip each pork chop into the egg mixture followed by the pecan mixture.

Dipping the pork chops into the egg wash first helps the crust to adhere to the chops and adds a little flavor. Make sure the chops are coated with the pecan mixture on both sides.

Heat the olive oil in a large oven safe skillet over medium heat. Once the oil is hot, sear the pecan-crusted pork chops on both sides about 2 or 3 minutes. Do not cook until done. You are only searing the outside and creating a nice crust.

Transfer your skillet into the pre-heated oven and roast for about 15-20 minutes or until the center of the pork chop reaches 145°

Make the plum sauce while the pork chops are roasting.

Rinse the plums and pat dry. Remove the pits then chop into small pieces so they will cook quickly.

Combine the plums, balsamic vinegar and honey in a small pot over medium heat. Cook, stirring occasionally until the plums begin to break down and the sauce begins to thicken. This should take about 15 minutes.

One the plums are nice and tender they are ready to go into the food chopper to become Plum Sauce. Remove from heat and allow to cool for about 5 to 10 minutes. Pour into the blender or food processor and purée until smooth.

Remove your pork chops from the oven and place on a pretty serving platter. Let them rest for about 5 minutes and then drizzle the plum sauce over the chops before serving. You can serve the plum sauce on the side instead for those preferring low carb.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 789Total Fat 57gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 43gCholesterol 196mgSodium 606mgCarbohydrates 33gFiber 6gSugar 26gProtein 45g

Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.

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