Step 1

Preheat oven to 350°F.In a pie pan, beat the eggs with the mustard, until fully incorporated

Step 2

Set aside

Step 3

Pulse the pecans, thyme, salt, garlic powder and pepper in the bowl of a food processor until coarsely ground

Step 4

Pour pecan mixture onto a large plate and line a rimmed baking sheet with parchment paper

Step 5

Heat the oil in a heavy saucepan set over medium high heat.Dip each pork chop one at a time into the egg mixture and then gently press it into the pecan mixture ensuring it is coated on all sides

Step 6

Place the pork chops a few at a time into the heated oil and cook for 1-2 minutes on each side, place on prepared baking sheet and repeat until all 6 pork chops are ready to go into the oven

Step 7

Bake for 20-25 minutes until all of the pork chops are cooked with an internal temp of 145°F

Step 8

While the pork chops are baking, make the chutney

Step 9

Heat the apples, shallot, mustard, sugar, vinegar, cinnamon and salt in a small saucepan over medium-high heat

Step 10

Bring to a boil

Step 11

Reduce heat and simmer for 10 minutes until the liquid has absorbed and the apples are tender.