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Cinnamon-Toasted Pecan-Pork Chops

Cinnamon-Toasted Pecan-Pork Chops

Growing up we always had applesauce on the dinner table when pork was served… so to me they go hand-in-hand. The applesauce was always homemade and it made me smile when I dove into my first jar of Cinnamon applesauce. It reminded me of home!

Cinnamon-Toasted Pecan-Pork Chops

Simple Golden Pepper-Applesauce


Put roasted pepper into a food processor and pulse until smooth. Put pulverized pepper into a small microwave safe mixing bowl and add applesauce. Stir until blended.

Set aside.

Cinnamon-Toasted Pecan Pork Chops

  • 4-1/2 pork loin chops (inch thick each)
  • 2 eggs
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 4 ounces ground toasted pecans
  • 2 tablespoons Coconut oil

Using a meat mallet, pound each pork chop until it’s 1/4 inch thick; pounding each side evenly. Set aside.

In a shallow pie pan, whisk the two eggs until beaten. Stir in cinnamon, salt, pepper, and garlic powder.

Put pecans in a pile on a flat serving dish.

Coat each pounded pork chop with beaten egg mixture, then coat each side with pecans. Place pecan coated chops in a single layer on the serving dish. Set aside.

Heat 1 tablespoon coconut oil, in a heavy bottomed fry pan, to medium heat. Add 2 pecan coated pork chops, don’t crowd them in the pan, and fry for two minutes per side. Note: adjust the heat to medium-low if the pecans start to burn before cook time is up.

Serving Directions

Remove cooked chops to a warm serving platter. Add remaining 1 tablespoon coconut oil to pan and cook remaining two pork chops, then add to serving platter.

Warm Simple-Golden Pepper-Applesauce in a microwave; then evenly pour over cooked chops.

Laurie Figone, Petaluma, CA

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