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
- 1Preheat the oven to 350°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.
- 2In a shallow bowl or pie pan, beat the eggs with the mustard until fully incorporated. Set aside.
- 3In a food processor, combine the pecans, thyme, salt, garlic powder, and pepper until coarsely ground. Transfer to a large plate.
- 4Dip each pork chop into the egg mixture, allowing any excess to drip off. Then dip the pork into the panko mixture, gently pressing to adhere.
- 5Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, working in batches, cook the pork until browned 2 minutes per side, then transfer to the prepared sheet pan. Bake for 20 to 25 minutes, or until the internal temperature of the pork chops reaches 145°F on an instant read thermometer.
- 6Meanwhile, make the chutney. Combine the apples, shallots, mustard, sugar, vinegar, cinnamon, and salt in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes, or until the liquid has absorbed and the apples are tender.
- 7Serve the pork chops topped with a dollop of chutney.
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
AI Swap Engine
Set up your profile to enable swaps →Common questions
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.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
