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Pecan Encrusted Pork-chop with Peach Chutney

Imagine a warm crust of pecans lathered over a tender pork-chop and accompanied by a side of juicy green beans and peach chutney. The glorious combination of the various aromas alone will make your mouth water, but the taste will leave you speechless. The tangy taste of the peaches along with the rich taste of the pecans complements the pork-chop perfectly and creates a appetizing dinner that the whole family will enjoy.

Pecan Crust Ingredients:

  • 1/2 cup flour
  • 1 cup pecans
  • 1 tsp ground ginger
  • 1 tsp onion powder
  • salt to taste

In a food processor, finely grind (1 cup) pecans being careful not to over-grind because the oils will begin to release and you will have pecan-butter. Add the other ingredients and then set aside.


Peach Chutney Ingredients:

  • 8 under-ripe peaches
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/2 red onion thinly sliced
  • cayenne pepper to taste (the chutney should be mildly spicy)
  • pinch of salt

Melt sugar with vinegar on medium heat. Add peaches and red onion, then simmer on low heat until tender, about 12-15 minutes. Season with cayenne pepper and pinch of salt.


Pork Chop Ingredients:

  • 6 bone-in pork chops

Make an egg wash with two eggs and warm water. Dip each pork chop in egg wash then press into the pecan crust. In a non-stick pan on medium-low heat, sear each side until it caramelizes into a nice brown color. Finish in the oven at 375 degrees F until desired temperature, I recommend medium.


  • No more than a day or 2 in the refrigerator.

    Pearson Farm
  • How long will the peach chutney last in refrig?

    Rhonda Noble

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