Sweet & Spicy Pecan-Crusted Pork Chops

1.Preheat the oven to 200°C (390°F). Season both sides of the pork chops generously with salt and black pepper.

2.Prepare the coating stations: Place the flour on a shallow plate. In a second shallow bowl, whisk the egg and 2 tablespoons of honey together.

3.In a third shallow plate, combine the finely chopped pecans, smoked paprika, cayenne pepper, garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well.

4.Dredge each pork chop first in the flour, shaking off any excess. Next, dip it into the egg-honey mixture, ensuring both sides are coated. Finally, press the pork chop firmly into the pecan mixture to create a thick, even crust on all sides.

5.Heat the olive oil and butter in a large oven-safe skillet (cast iron is ideal) over medium-high heat until the butter is melted and foaming.

6.Carefully place the crusted pork chops in the hot skillet. Sear for 2-3 minutes per side until the crust is golden brown and crispy.

7.Transfer the skillet to the preheated oven. Bake for 8-12 minutes, or until the internal temperature of the pork chops reaches 63°C (145°F). Cooking time will vary based on thickness.

8.Remove the skillet from the oven. Let the pork chops rest on a cutting board for 5 minutes before serving. Drizzle with a little extra honey just before plating for added sweetness and shine.