Ingredients for Cajun Pecan Pork Chops
- Pecan Halves
- Plain Breadcrumbs
- 1 teaspoon salt
- 1 tablespoon paprika
- Dried Oregano
- ½ teaspoon cayenne pepper
- Boneless Pork Chops
- ½ cup all-purpose flour
- 1 cup buttermilk
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How to Make Cajun Pecan Pork Chops
- Combine 1 cup pecans, ½ cup breadcrumbs, 1 teaspoon salt, 1 tablespoon paprika, 1 teaspoon oregano, and ½ teaspoon cayenne pepper in a blender. Blend until pecans are finely chopped but still slightly textured.
- Place ½ cup all-purpose flour, 1 cup buttermilk, and the pecan mixture into three separate shallow dishes.
- Dredge each pork chop (about 4, 1-inch thick) in the flour, shaking off excess. Dip in the buttermilk, letting excess drip off. Finally, coat thoroughly in the pecan mixture, pressing gently to adhere.
- Refrigerate the coated pork chops for at least 1 hour (or up to overnight) to allow the flavors to meld and the breading to set.
- Preheat oven to 400°F (200°C). Lightly grease a wire rack with cooking spray and place it inside a 9x13 inch baking dish.
- Arrange the pork chops on the prepared wire rack.
- Lightly coat the pork chops with cooking spray.
- Bake for 15 minutes.
- Flip the pork chops.
- Lightly coat the pork chops with cooking spray.
- Bake for another 5-10 minutes, or until a meat thermometer inserted into the thickest part registers 155°F (68°C).
- Remove from oven and let rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
7g
Fat
17g
Carbs
4g
