- 3/4 cup finely chopped pecans
- 1/4 cup DAVID® Sunflower Kernels, Roasted & Salted
- 2 tablespoons Gulden's® Spicy Brown Mustard
- 4 thin-cut boneless pork chops (4 chops = 1 lb)
- 2 tablespoons Pure Wesson® Canola Oil
|Serving Size||4 servings (1 chop each)|
- Stir together pecans and sunflower kernels in shallow bowl. Spread mustard on both sides of pork chops; place in nut mixture and press in nuts.
- Heat oil in 12-inch skillet over medium-high heat. Add pork chops and cook 3 to 4 minutes or until nuts are lightly browned. Carefully turn pork chops over (some nuts may fall off). Cook 2 to 3 minutes more or until pork is slightly pink in centers (160°F) and second side is lightly browned.
|Amount per Serving|
|% Daily Value*|
|Total fat||32 g||49%|
|Saturated fat||4 g||20%|
|Dietary fiber||3 g||12%|
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I will not be making this again. The nuts fell off the meat, and they ended up getting burnt because the meat was not cooked throughout Not much else to say about it....
This dish was awesome!!! a must try
Fast and easy to make, but we weren't thrilled. Everything sounded great - pork, mustard, pecans, and sunflower kernels - a great combination of ingredients, but I was nos impressed by the final product. I guess it had to do with cooking it in a skillet, the crust over-browned but it was necessary for the meat to cook through, I wonder if baking them would work? My kids took a couple of bites and asked for something else. I will give it another try.
This was a hit at our house. I didn't like the idea of the sunflower seeds being whole though, so I popped them in the processor for a couple of seconds. Otherwise, I made it as directed. I didn't even have roasted & salted sunflower seeds so I had to roast and salt them as I usually buy them raw. Even with that added time, this was done in no time. We will keep this recipe in our files for sure!
Loved the combination of the pecans and sunflower seeds as a coating for these pork chops. I usually use an egg wash when I'm breading pork or chicken, but exchanging that for mustard was a great way to add flavor and make the larger bits of coating stick better to the chops. Also, using the mustard was faster and neater than my normal egg bath. I love spicy brown mustard and use it where most people would use ketchup. The thin center cut pork chops cook up quickly and the coating stays on quite well. This is certain one recipe that will be entering the rotation here at dinner time. I served them with a spinach salad that I dressed with just lemon juice, olive oil and a touch of sea salt.
I've made this recipe a few times already, and love the combination of flavors. I'm pretty generous on the mustard, so probably using more than 2 tbl.