Name: Pecan Crusted Pork Chops with Whiskey Cream Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 cup pecan pieces; 1 tablespoon chopped fresh rosemary; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Kosher salt and freshly ground black pepper; 2 large eggs, beaten; 4 tablespoons salted butter; 2 tablespoons olive oil; 4 boneless pork chops (1/2 inch thick); 1 red onion, thinly sliced; 1 tablespoon chopped fresh thyme; 1/4 cup whiskey; 1/2 cup chicken stock; 1/2 cup heavy cream; 1 heaping tablespoon whole-grain mustard; 2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F.
In a food processor, add the pecans, rosemary, garlic and onion powders, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until the pecans are fine, then place in a shallow dish. Add the eggs to a second shallow dish.
Heat the butter and oil in a large skillet over medium-high heat.
One at a time, coat the pork chops in the egg, letting the excess drip off, then transfer to the pecan mixture, coating the chops on all sides. Press firmly to make sure the pecan crumbs stick well.
Add to the skillet and cook the pork chops until golden, 2 to 3 minutes per side. Transfer to a parchment paper lined sheet tray and bake until cooked through (with an internal temperature of 145 degrees F), 15 to 17 minutes.
Meanwhile, make the sauce by adding the onions and thyme to the same skillet the pork chops were cooked in. Cook until the onions have softened, 2 to 3 minutes. Turn the burner off and add the whiskey. Stir and allow it to come to a simmer. Return the heat to medium-high and add the chicken stock, cream, mustard and salt and pepper to taste. Stir and bring to a simmer. Allow to reduce and thicken slightly, 3 to 5 minutes.
Remove the pork chops from the oven, then transfer to a platter and spoon the sauce over the chops. Garnish with the parsley and serve with your favorite sides.

Pecan Crusted Pork Chops with Whiskey Cream Sauce

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