Sheet Pan Pecan Crusted Pork Chops With Honey Balsamic Veggies is the perfect weeknight meal. 20 minutes hands on prep and dinner’s done.
Whew.. the weekend sure did fly by. Not necessarily in a good way. Things were pretty crazy around here. Next Monday we are embarking on a FULL kitchen renovation. AKA.. my stove is in the garage, my floors are nonexistent and Monday a crew of men will arrive to carry out ALL of my existing cabinets. Sooooo, running a food blog might be a little challenging over the next month or so.
Don’t get me wrong, I’ve dreamed about renovating our kitchen since we moved into this house. You guys, I know it’s cliche, but I’m getting a bright white kitchen (much to Joe’s horror) complete with shiplap and I really couldn’t be any more excited.
In preparation for demo day, I’ve been cooking like a crazy lady. We won’t have a kitchen so I’m frantically throwing together meals that are prep-able and freezer-friendly. As you know, the recipes that I post on my blog are a representation of the food that I feed my family in real life, so look to March 2017 to be the month of the make-ahead meal.
First up.. Sheet-Pan Pecan Crusted Pork Chops With Honey Balsamic Veggies. Sheet-pan friendly and a family favorite that EVERYONE eats. Granted, the boys have no idea it isn’t chicken nuggets, but still.. it’s a WINNER.
One of my favorite things about this meal is the fact that it is LOADED with protein. You’ve got chicken, egg and pecan all in one. And the veggies… you guys, They. Are. Delicious. I’ll be the first to admit that they most likely aren’t going to be selected as the winner of any upcoming beauty contests, but we don’t discriminate. Right??? I like to double the honey balsamic dressing and roast some extras for myself later in the week. I personally can’t get enough brussel sprouts, but if they aren’t your thing, no worries. This is totally customizable. Use the veggies you like and skip what you don’t.
Let’s break down the process… Chop the veggies, make the dressing and crumble the pecans.
Now that everything is all set up.. season the pork chops and coat them in egg and pecan. Finally, spread it all on the sheet pan and let the oven do the rest!
Time Saving Tips and Tricks:
Prep: This meal is perfect for prepping. Honey Balsamic Dressing can be made ahead and stored in a mason jar for up to 3 days. All veggies can be pre-cut and stored in a ziplock bag. Pecans can also be toasted and chopped in advance.
Make Ahead: Pork chops can be fully assembled several hours before baking. I don’t recommend putting them together the night before, they get a little soggy. Balsamic should not be poured onto the veggies until right before they go into the oven.
Freezer: Not this time. When cooking the pecan crusted pork chops straight from the freezer, the nuts on the top burnt before I the chops were completely cooked through.
- 5 carrots, chopped in half and then cut into 1" pieces
- 8 oz baby potatoes, quartered
- 8 oz brussel sprouts, halved
- 2 cups pecans, food processed or chopped into a course crumb
- ¼ cup balsamic vinegar
- ¼ cup dijon mustard + 1 TBS
- 2 Tbs olive oil
- 1 tsp maple syrup
- 2 eggs
- 1 Tbs paprika
- 4 center-cut pork chops
- ½ cup yellow mustard (optional)
- ½ cup honey (optional)
- Heat oven to 350 degrees. Cover baking sheet with foil. Chop carrots, potatoes and brussel sprouts. Chop or process pecans to a course crumb.
- HONEY BALSAMIC MARINADE - In a pint sized mason jar or small mixing bowl, combine balsamic vinegar, ¼ cup dijon mustard, olive oil, maple syrup, salt and pepper. Shake to combine. Set aside.
- HONEY MUSTARD DIPPING SAUCE -In a second pint sized mason jar or small mixing bowl, combine yellow mustard and honey. Shake to combine. Set aside.
- WET MIX - In a shallow bowl, combine 2 eggs and the remaining Tbs of dijon mustard. Whisk to combine. Set aside.
- PECAN CRUST - In a shallow bowl, combine chopped pecans, 1 TBS paprika, ½ tsp salt and ¼ tsp pepper. Stir to combine. Set aside.
- PORK CHOPS: Season chops liberally with salt and pepper. Toss pork chop into the egg mixture until covered on all sides. Move egg covered pork chop to the pecan bowl. Flip it a few times until the piece is completely coated. Place coated pork chops on plate. Set aside.
- ASSSEMBLE: Spread veggies into a single layer on baking sheet. Pour honey balsamic marinade evenly over veggies. Toss to coat. Push the veggies to either side of the baking dish and line the pork chops down the center of the pan.
- BAKE: Bake 25-30 minutes or until pork is no longer pink in the center. If pecan crust starts to brown, cover loosely with foil. Once chops are cooked, remove them to a plate with a tented piece of foil to keep them warm. Raise the oven temp to 425 and cook the veggies for an additional 10 minutes or until tender.
- Serve pork chops with honey mustard dipping sauce and ALL. THE. VEGGIES.
- If you don’t have a food processor, you can still make this happen! Place pecans into a large plastic zipper bag and beat with a rolling pin. Alternatively you could just chop the pieces with a sharp knife until they are a coarsely crumbled.
- Not a fan of pork? This recipe is really delicious with chicken as well.
- Depending on the size of the baby potatoes you purchase, it can be helpful to chop them into 1/8 pieces instead of quarters. They cook a little longer than the other veggies if they are cut too large.
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