Pecan Crusted Pork Chops with Apple Chutney
These Pecan Crusted Pork Chops with Apple Chutney deliver 48g protein and 1043 calories per serving for a high-calorie dinner base. Quick stovetop prep yields 6 servings, making this efficient for bulking phases when calorie density matters as much as protein. Build this into rotation during strength-building blocks when you're pushing total daily intake.
Ingredients
- •Egg, Whole, Large
- •Mustard, Dijon(60g)
- •Pecans(480g)
- •Thyme, Fresh(30g)
- •1 teaspoon kosher salt
- •Garlic powder(5g)
- •½ teaspoon freshly cracked black pepper
- •Olive oil(60g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Pork Chops, Bone-In(1134g)
- •Apple(480g)
- •Shallot(60g)
- •Mustard, Whole Grain(15g)
- •Brown sugar(15g)
- •Vinegar, Apple Cider(30g)
- •Cinnamon, Ground(3g)
- •½ teaspoon sea salt
Instructions
- 1Dice the apples and shallot into small, even pieces. In a small saucepan, combine the apples, shallot, whole grain mustard, brown sugar, apple cider vinegar, cinnamon, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10–12 minutes, stirring occasionally, until the apples are tender and the liquid has mostly absorbed. Set the chutney aside to cool.
- 2While the chutney cooks, place the pecans, fresh thyme, garlic powder, salt, and pepper in a food processor and pulse until coarsely ground. Transfer to a large plate.
- 3In a shallow bowl, beat the large eggs with the Dijon mustard until fully combined. Set aside.
- 4Pat the pork chops dry with paper towels. Working one at a time, dip each pork chop into the egg mixture, allowing excess to drip off, then press firmly into the pecan mixture on both sides to coat evenly.
- 5Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Working in batches to avoid crowding, cook the pork chops for 3–4 minutes per side over medium-high heat, until golden brown and the internal temperature reaches 145°F on an instant-read thermometer. Transfer cooked chops to a plate as they finish.
- 6Divide the pork chops evenly into 6 airtight containers while still warm. Top each portion with the apple chutney, dividing it evenly among the containers.
- 7Allow the containers to cool to room temperature, then seal and refrigerate for up to 4 days.
Nutrition — Per Serving
1043
calories
48g
protein
85g
fat
- Carbohydrates
- 30g
- Saturated fat
- 12.1g
- Sodium
- 227 mg
- Dietary fiber
- 10.2g
6 servings per batch · ~395g each
Macro data sourced from USDA FoodData Central
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How much protein does Pecan Crusted Pork Chops with Apple Chutney have per serving?
Each serving delivers 48g of protein at 1043 calories, with 85g fat and 30g carbs. This is a protein-forward option, though calorie-dense due to the pecan crust and cooking method.
How long does Pecan Crusted Pork Chops with Apple Chutney take to prep?
This quick prep recipe makes 6 servings on the stovetop, spreading the cooking time across multiple meals for the week. You get a full dinner ready without extended prep work.
Is Pecan Crusted Pork Chops with Apple Chutney good for muscle gain?
At 48g protein per serving, this recipe supports muscle gain phases when paired with adequate carbohydrates elsewhere in your daily intake. The 1043 calories per serving makes it suitable for a caloric surplus needed for building muscle.
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