When I first came up with idea for #caramelappleweek, I knew I wanted to do a savory recipe but didn’t know how that would pane out. A lot of people pair miso and caramel together, except miso isn’t the cheapest ingredient at the supermarket. In fact, the only reason I have it is because my boyfriend’s mom gave us some along with a box of dried porcini mushrooms. She is kind of the best.
I tumbled a couple of idea around in my head before I ventured into the kitchen to begun experimenting. As luck would have it, the first idea was a raging success – Pecan Encrusted Caramel Apple Pork Chops.
“It’s the crust,” my friend Emily proclaimed. “The crust makes the dish.”
While, her boyfriend disagreed and said it was the sauce, a tangy combination of sour cream, butter and brown sugar.
Yes, these Pecan Encrusted Caramel Apple Pork Chops don’t fall into the health category by any means. However, sometimes you have to live a little and throw your dietary restrictions to the wind. So unbutton your pants and get those utensils ready.
The pork chops are first marinated in the fridge for about an hour or two. Then dipped in a simple egg bath ensuring the crust of panko crumbs and crushed pecans will stick. After that, you them bake in 350-degree oven for about 25 minutes. While the pork chops are doing their thang, you start to work on the apple compote and caramel sauce.
To cut down on the amount of steps, you can always prepare the apple compote, caramel sauce and marinade the night before. In the morning, pop the pork chops in the bag of marinade before you head to work. BOOM! Dinner will be ready in under 30 minutes. Enjoy!
If you decide to take a chance on these Caramel Apple Pork Chops, don’t forget to #YNGBRKANDHNGRY on Instagram so I can see it. High Five!
- ½ cup apple juice
- 1 tablespoon soy sauce
- ½ teaspoon chopped garlic
- 2 tablespoons brown sugar
- 1¼ teaspoon yellow mustard
- ¼ teaspoon apple cider vinegar
- squeeze of lime
- salt and pepper to taste
- 4 thinly sliced pork chops
- ½ cup panko bread crumbs
- 1½ cups pecans
- 2 eggs
- a splash of milk
- 2 apples, cored and diced
- 1 teaspoon cinnamon
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoons sour cream
- a pinch of salt
- In a gallon sized zip lock bag, pour in the marinade ingredients, shut it closed and shake until everything is combined. Drop in 4 pork chops into the bag. Place in the fridge for at least 1 hour up to 5 hours
- Pre-heat oven to 350 degrees F.
- In a food processor, pulse panko bread crumbs and pecans until crumbly. Pour into a square baking pan and set aside. In another pan, whisk together 2 eggs and milk.
- One pork chop at a time, coat in the egg wash then dredge in pecan panko mixture. Set on a cooling rack placed on top of a baking sheet. Continue with the renaming pork chops.
- Bake for 25 minutes or until the crust is golden brown.
- Meanwhile, saute diced apples and cinnamon over medium heat, for about 5 minutes. You want them tender but not mushy. Transfer to a bowl.
- In the same skillet, melt butter and brown sugar until caramelized and deep brown. Add sour cream and whisk to form a light brown color.
- Top the pork chops with apples and caramel sauce. Serve warm.