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Export 13 ingredients for grocery delivery
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.
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