Rosemary Pecan Pork Chops with Plum Sauce

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During the holidays, some people just stick with the two main meals for the holidays.

But for those of us who love to make festive meals all year long, this recipe for Rosemary Pecan Crusted Pork Chops with Plum Sauce definitely needs to be on the menu.

I mean, look at it. It looks all dressed up for the holidays – and just wait until you taste it!

Rosemary Pecan Crusted Pork Chops with Plum Sauce

A yellow plate with rosemary and pecan pork chops topped with plum sauce.

Whenever you need a dinner that’s simple to prepare but looks like you spent the whole afternoon cooking it, our Rosemary Pecan Pork Chops with Homemade Plum Sauce is just what you need!

Whether you’re planning a special meal for Easter, Mother’s Day, Thanksgiving, Christmas or anytime, this recipe is great.

It’s also perfect to serve for stay-at-home date night.

It’s an easy recipe to make, but it’s definitely got that little extra je ne sais quoi.

Seared until golden brown in an enticing coating of crushed pecans, rosemary, and Dijon mustard and then baked until they are perfectly moist and tender, these pork chops are truly delicious.

Are the pecan crusted pork chops gluten-free and / or keto?

They are also completely gluten-free and keto-friendly — if you serve them without the sauce.

And they are absolutely delicious on their own without the plum sauce.

Moist and tender with a crunchy crust – yes please!

But in my opinion, even if you are eating carefully and have some wiggle room, you need to try some of this sauce.

Provided that you can, of course. 

Made from a combination of chopped fresh plums, balsamic vinegar, and honey, the sauce simply enhances everything that is already incredible about this entree.

Not to mention how beautiful these Pecan Crusted Pork Chops with Plum Sauce look when plated.

If you’re looking for an amazing meal to serve to special guests during the holidays – you just found it!

Ingredients for rosemary pecan pork chops:

  • 2 large eggs
  • 3 T. Dijon mustard
  • Sea salt and black pepper, to taste
  • 1½ c. pecans
  • 3 T. fresh rosemary leaves
  • 4 thick-cut boneless pork chops
  • 2 T. extra virgin olive oil

Ingredients for homemade plum sauce:

  • 6 large plums, pitted and chopped
  • 2 T. balsamic vinegar
  • 3 T. honey

How to Make the pork chops:

Coat the pork chops in the rosemary pecan mixture.

Then transfer them to a cast iron skillet to sear.

When it’s time to plate the dish, adding some rosemary sprigs for garnish makes an attractive plating.

And then be sure to top them with some fresh homemade plum sauce.

A collage of in process shots demonstrating how to make pecan crusted pork chops

Let’s break it down step by step.

  1. Place top oven rack in the center position and pre-heat oven to 350°F.
  2. In a small bowl, combine the eggs with the Dijon mustard. Season with salt and black pepper, as desired, and whisk to combine. Set aside.
  3. Place the pecans and rosemary leaves into a food processor and roughly process into crumbs, leaving some larger pieces for texture. Transfer to a shallow plate and set aside.
  4. Season the pork chops with salt and black pepper on both sides and dip each chop into the egg mixture, then into the pecan crumbs, making sure the chops are coated with pecans on each side.
  5. Heat the olive oil in a large cast iron or other oven-safe skillet over medium heat. Once hot, sear the pecan-crusted chops, approximately 2-3 minutes per side.
  6. Transfer the cast iron skillet to the pre-heated oven and cook for 15-20 minutes or until an instant-read thermometer inserted into the thickest part of the chop reads just below 145°F. (The temperature will rise several degrees while the meat rests).

How to make the homemade plum sauce

Slicing fresh plums on a wood cutting board.

You won’t believe how easy it is to make homemade plum sauce.

In fact, you may want to make more than this recipe calls for as it’s delicious served on chicken too!

A small batch in an air tight container will keep for a few days in the refrigerator.

  1. While the chops are roasting, combine the plums, balsamic vinegar, and honey in a small saucepan over medium heat.
  2. Cook, stirring occasionally, until the plums start to break down and the sauce starts to thicken, approximately 15 minutes.
  3. Remove from heat and cool for 5-10 minutes before transferring to a blender or food processor.
  4. Purée until smooth.
  5. When ready, remove the pork chops from the oven and transfer to a serving platter.
  6. Rest for 5 minutes before serving along with the sweet plum sauce. Enjoy!

Try these other great entrees to enjoy with your family:

Please let us know how you enjoy our Rosemary Pecan  Pork Chops with Plum Sauce recipe.

A pork chop coated in pecans topped with plum sauce on a yellow plate.

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Rosemary Pecan Pork Chops with Plum Sauce

Jennifer Quisenberry
You won't believe how easy it is to make our Rosemary Pecan Pork Chops with Homemade Plum Sauce in the oven. Our recipe uses boneless pork chops that are coated in a delicious rosemary, dijon, and pecan crust and then topped with a delicious sauce made from plums. They are also great without the sauce too! In fact, without the sauce, the recipe is gluten-free and keto.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Entree
Cuisine American
Servings 4
Calories 493 kcal

Equipment

  • Small Bowl
  • Whisk
  • Food Processor
  • Shallow Plate
  • Cast Iron Skillet or other oven safe skillet
  • Saucepan

Ingredients
  

  • 2 large eggs
  • 3 T. Dijon mustard
  • Sea salt and black pepper to taste
  • c. pecans
  • 3 T. fresh rosemary leaves
  • 4 thick-cut boneless pork chops
  • 2 T. extra virgin olive oil
  • Ingredients for homemade plum sauce:
  • 6 large plums pitted and chopped
  • 2 T. balsamic vinegar
  • 3 T. honey

Instructions
 

How to Make the pork chops:

  • Place top oven rack in the center position and pre-heat oven to 350°F.
  • In a small bowl, combine the eggs with the Dijon mustard. Season with salt and black pepper, as desired, and whisk to combine. Set aside.
  • Place the pecans and rosemary leaves into a food processor and roughly process into crumbs, leaving some larger pieces for texture. Transfer to a shallow plate and set aside.
  • Season the pork chops with salt and black pepper on both sides and dip each chop into the egg mixture, then into the pecan crumbs, making sure the chops are coated with pecans on each side.
  • Heat the olive oil in a large cast iron or other oven-safe skillet over medium heat. Once hot, sear the pecan-crusted chops, approximately 2-3 minutes per side.
  • Transfer the cast iron skillet to the pre-heated oven and cook for 15-20 minutes or until an instant-read thermometer inserted into the thickest part of the chop reads just below 145°F. (The temperature will rise several degrees while the meat rests).

How to make the homemade plum sauce

  • While the chops are roasting, combine the plums, balsamic vinegar, and honey in a small saucepan over medium heat. Cook, stirring occasionally, until the plums start to break down and the sauce starts to thicken, approximately 15 minutes.
  • Remove from heat and cool for 5-10 minutes before transferring to a blender or food processor. Purée until smooth.
  • When ready, remove the pork chops from the oven and transfer to a serving platter. Rest for 5 minutes before serving along with the sweet plum sauce. Enjoy!

Notes

Please note that nutrition facts are subject to change based on your choice of ingredients.
For information about cooking pork safely and the ideal internal temperature, please visit the USDA’s website: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/CT_Index

Nutrition

Calories: 493kcal
Keyword Rosemary Pecan Pork Chops with Plum Sauce
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1 thought on “Rosemary Pecan Pork Chops with Plum Sauce”

  1. 5 stars
    OMG! The crunch on these chops was just perfect! It was so easy to make too, and it looks – and tastes – so gourmet! We’re going to make this recipe a lot!

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