These Pecan-Crusted Pork Chops with Balsamic Vinegar-tossed veggies are a quick and easy sheet pan meal. Tender boneless pork chops are coated in a crunchy pecan mixture and paired with roasted carrots, potatoes, and Brussels sprouts.
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The pecan crust on these pork chops is next level—so crunchy and flavorful! Paired with the balsamic veggies, it's a perfect, easy meal that feels way more special than your typical weeknight dinner.
- Janie T.
Bailey's Thoughts ...
You know those meals that look impressive but don’t take much effort? That’s exactly what these Pecan-Crusted Pork Chops are. The combination of tender pork chops coated in a crunchy pecan crust, served along side balsamic-glazed veggies, is so simple, yet it tastes like something you’d order at a restaurant.
The pecan crust gives you that crunchy texture you’d expect from fried chicken, but it’s baked, making it a healthier option than your typical breaded pork chops. Plus, the pecans add a nutty flavor that takes the whole dish to the next level.
Everything comes together on a single sheet pan, making both prep and clean-up a breeze. Toss the veggies in a quick balsamic marinade, coat the pork, and let the oven do the rest—perfect for busy nights when you want a delicious meal without the extra work.
If Brussels sprouts aren’t your thing, no big deal—use green beans, sweet potatoes, or whatever veggies you’ve got lying around. The beauty here is that you can make it work with what you have, and it’ll still be as good as the original.
-Bailey
PS- My Pecan Crusted Chicken Tenders are just as fantastic as these pork chops!
Ingredients
You will need olive oil, salt and black pepper plus the following ingredients:
For Balsamic Vegetables and Marinade:
Carrots: Look for fresh, firm carrots, either full-sized or baby carrots—both work well for roasting.
Potatoes: Baby potatoes are ideal here, but any small variety like fingerlings will do.
Brussels Sprouts: Opt for fresh Brussels sprouts with tight, firm leaves.
Balsamic Vinegar: Choose a good-quality balsamic vinegar
Dijon Mustard: Use a smooth Dijon mustard, not the whole grain type, for the right consistency in the marinade.
Olive Oil: Go for extra virgin olive oil for the best flavor, though any good olive oil will work.
Maple Syrup: Pure maple syrup is ideal—avoid pancake syrup or those with added sugar.
For The Pork Chops:
Boneless Skinless Pork Chops: Choose boneless pork chops that are about 1-inch thick for the best results.
Chopped Pecans: Use pecans that are finely chopped or pulse them in a food processor until they form a coarse crumb.
Paprika: Opt for smoked paprika if you want a slightly deeper flavor, but regular paprika works too.
Eggs: Large eggs will help the pecan coating stick to the pork chops—no need for anything fancy here.
Instructions
- Preheat your oven and line a baking sheet with foil. Chop the carrots, potatoes, and Brussels sprouts.
- Make the balsamic marinade by mixing balsamic vinegar, Dijon mustard, olive oil, maple syrup, salt, and pepper. Set aside.
- Season pork chops and prepare the wet mix by whisking together eggs and Dijon mustard in a shallow bowl. In a separate bowl, combine chopped pecans, paprika, salt, and pepper for the pecan crust.
- Dip each seasoned pork chop into the egg mixture, coating all sides. Move to the pecan mixture, ensuring a full coating. Place on prepared sheet pan.
- Spread the veggies in a single layer on the baking sheet, drizzle with the balsamic marinade, and toss to coat. Push veggies to the sides and place pork chops in the center.
- Bake until pork is cooked through and veggies are tender, covering the pecan crust with foil if it browns too quickly. Remove the pork chops, tent with foil, and finish roasting the veggies. Serve with favorite dipping sauce (we love honey mustard).
Top Tip
Cut the vegetables into similar-sized pieces to ensure they roast evenly and finish cooking at the same time.
Substitutions
Carrots: Swap with parsnips or cauliflower for a similar roast-friendly option.
Potatoes: Use sweet potatoes or russet potatoes for variety.
Brussels Sprouts: Substitute with broccoli, green beans, or asparagus.
Balsamic Vinegar: Red wine vinegar or apple cider vinegar will give a similar tang.
Dijon Mustard: Use whole grain mustard or yellow mustard for a milder flavor.
Olive Oil: Any neutral oil like vegetable oil or avocado oil works well.
Maple Syrup: Honey or agave syrup can replace maple syrup for sweetness.
Pork Chops: Bone-in pork chops or chicken breasts make good alternatives.
Pecans: Walnuts, almonds, or panko breadcrumbs can be used in place of pecans.
Paprika: Try cayenne pepper, but use less (about ¼ to ½ the amount) since it's spicier, or use chili powder for a milder substitute.
Eggs: Use buttermilk or plain yogurt as a coating alternative.
Variations
Gluten Free and Dairy Free: Already is!
Low-Carb: To lower the carbs, replace the potatoes with more low-carb veggies like cauliflower or zucchini. Brussels sprouts, carrots, and pecans are already low-carb-friendly.
Keto: For a keto version, eliminate the carrots as they are higher in carbs. Stick to keto-friendly vegetables like Brussels sprouts, broccoli, or zucchini. Also, swap the maple syrup in the marinade for a keto-approved sweetener, like monk fruit syrup or Stevia.
Storage
Refrigeration: Place the pork chops and roasted veggies in an airtight container and refrigerate for up to 3 days. Reheat the pork chops in a 350°F oven to maintain the pecan crust's crispiness. The veggies can be reheated in the oven or a skillet over medium heat.
Freezing: Wrap the pork chops individually in foil and place them in a freezer-safe bag for up to 2 months. Reheat from frozen in the oven until warmed through. It's best to enjoy the veggies fresh, as they don’t freeze well.
FAQ: Pecan Crusted Pork Chops
Yes, bone-in pork chops will work, but they may take a little longer to cook. Just keep an eye on the internal temperature and cook until they reach 145°F.
Yes! You can cook the pork chops in the air fryer at 375°F for 12-15 minutes, flipping halfway through. The veggies can be roasted separately or in the oven.
Make sure the pork chops are dry before coating, and press the pecan mixture firmly onto the chops to help it stick. Also, handle the coated pork chops gently when placing them on the baking sheet.
Yes, you can coat the pork chops and chop the veggies ahead of time, storing them separately in the fridge. Just wait to bake everything until you're ready to cook to keep the pecan crust crisp.
Recipe
Sheet Pan Pecan Crusted Pork Chops With Balsamic Veggies
- Total Time: 45 minutes
- Yield: 4 Servings 1x
Description
These Pecan-Crusted Pork Chops with Balsamic Vinegar-tossed veggies are a quick and easy sheet pan meal. Tender boneless pork chops are coated in a crunchy pecan mixture and paired with roasted carrots, potatoes, and Brussels sprouts.
Ingredients
-
For the Balsamic Marinade:
- 5 carrots, chopped into 1-inch pieces
- 8 oz baby potatoes, quartered
- 8 oz Brussels sprouts, trimmed and halved
- 3 tablespoons balsamic vinegar
- 3 tablespoons dijon mustard
- 1 ½ tablespoons olive oil
- 1 teaspoon maple syrup
- Salt and pepper, to taste
For the Pecan-Crusted Pork Chops:
- 4 boneless pork chops (center-cut)
- 2 ½ cups pecans, finely chopped or pulsed in a food processor or chopped until small enough to stick to the pork chops, but not powdery
- 2 eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F and line a baking sheet with foil. Chop 5 carrots into 1-inch pieces, quarter 8 oz baby potatoes, and halve 8 oz Brussels sprouts.
- Make the balsamic marinade: In a small bowl, combine 3 tablespoon balsamic vinegar, 3 tablespoon dijon mustard, 1 ½ tablespoon olive oil, 1 teaspoon maple syrup, and a pinch of salt and pepper. Whisk to blend and set aside.
- Prepare the wet mix: In a shallow dish, whisk together 2 eggs and 1 tablespoon Dijon mustard until smooth. Set aside.
- Make the pecan crust: In another shallow dish, mix 2 ½ cups pecans, finely chopped or pulsed in a food processor until small enough to stick, with 1 tablespoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Coat the pork chops: Season 4 boneless pork chops with a pinch of salt and pepper on both sides. Dip each pork chop into the egg mixture, ensuring all sides are coated, then press into the pecan mixture, covering completely. Place the coated pork chops on a plate and set aside.
- Assemble the sheet pan: Spread the chopped veggies into a single layer on the lined baking sheet. Pour the balsamic marinade over the veggies and toss to coat evenly. Push the veggies to the sides, leaving space in the center of the sheet pan for the pork chops. Place the pork chops in the center of the pan.
- Bake: Place the sheet pan in the oven and bake until the pork chops reach an internal temperature of 145°F (about 25-30 minutes depending on size and thickness. If the pecan crust starts to brown too quickly, loosely cover the pork chops with foil.
- Final step: Once the pork chops are cooked, remove them from the oven and transfer to a plate. Tent the chops with foil to keep warm. Increase the oven temperature to 425°F and return the veggies to the oven for an additional 5-10 minutes, or until they are fully roasted and tender.
- Serve: Serve the pork chops with your favorite dippings sauce (honey mustard, bbq, etc.)alongside the roasted veggies. Enjoy!
Notes
Prevent soggy pecan crust: Make sure the pork chops are patted dry before dipping them in the egg mixture and pecan mixture to help the crust stick and stay crunchy.
Avoid overcooking: Use an instant-read thermometer to check the internal temperature of the pork chops, which should be 145°F for juicy, tender meat.
Even roasting: Cut all vegetables into similar-sized pieces to ensure even roasting and avoid undercooked or overcooked veggies.
Cover if needed: If the pecan crust starts to brown too quickly, loosely cover the pork chops with foil during baking.
Extra marinade: Double the balsamic marinade if you prefer more flavor for drizzling over the pork chops and veggies after baking.
Dietary Adaptations
Gluten and Dairy-Free: This recipe is naturally gluten-free and dairy-free, but ensure that your Dijon mustard and balsamic vinegar are labeled gluten-free to avoid cross-contamination.
Low-Carb: To lower the carbs, replace the potatoes with lower-carb veggies such as cauliflower or zucchini.
Keto: For a keto-friendly version, swap the maple syrup in the marinade with a keto-friendly sweetener like monk fruit syrup or Stevia and omit the carrots as they are higher in carbs. Use veggies like Brussels sprouts, broccoli, or zucchini instead.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Sheet Pan Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 4 ounce pork chop + ½ cup vegetables
- Calories: 682
- Sugar: 15.3 g
- Sodium: 970.2 mg
- Fat: 50.6 g
- Carbohydrates: 41.9 g
- Protein: 19.2 g
- Cholesterol: 110.9 mg
Related
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Kristena LaMar
Coarse, not course.