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A white plate with pecan-crusted boneless pork chops, one sliced to show the juicy inside, served with roasted carrots, baby potatoes, and halved Brussels sprouts. The vegetables are golden and caramelized, and the pork chop has a crunchy pecan breadcrumb coating.

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Sheet Pan Pecan Crusted Pork Chops With Balsamic Veggies

Recipe by Bailey Sissom

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.

  • Total Time45 minutes
  • Yield4 Servings 1x

Ingredients

Scale

  • 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 1/2 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 1/2 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
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

Instructions

  1. 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.
  2. Make the balsamic marinade: In a small bowl, combine 3 tbsp balsamic vinegar, 3 tbsp dijon mustard, 1 1/2 tbsp olive oil, 1 teaspoon maple syrup, and a pinch of salt and pepper. Whisk to blend and set aside.
  3. Prepare the wet mix: In a shallow dish, whisk together 2 eggs and 1 tablespoon Dijon mustard until smooth. Set aside.
  4. Make the pecan crust: In another shallow dish, mix 2 1/2 cups pecans, finely chopped or pulsed in a food processor until small enough to stick, with 1 tablespoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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 + 1/2 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

Find it online: https://www.simplysissom.com/sheet-pan-pecan-crusted-pork-chops/