Pecan-Crusted Pork Chops With Apples

• 1 cup Fisher Pecan Halves, toasted and coarsely chopped
• 12 cup panko breadcrumbs, toasted
• 4 tablespoons unsalted butter, melted
• 2 teaspoons grated lemon zest
• 14 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 4 center-cut pork chops, preferably with the bone still attached, 1 to 1 1/2 inches thick
• 14 teaspoon kosher salt
• 2 granny smith apples, cored, halved and cut into 1/2-inch thick slices
• 1 teaspoon honey
• 1 teaspoon lemon juice

1. Preheat the oven to 350F
2. Nut Crust: Stir all ingredients together in a small bowl; set aside.
3. Pork Chops: Heat a large skillet over medium heat and add oil.
4. When the oil begins to smoke lightly, season the pork chops on both sides with salt.
5. Arrange them in a single layer in the skillet.
6. Cook for 2 to 3 minutes, or until browned.
7. Turn over and cook for an additional 2 to 3 minutes.
8. Transfer to a baking sheet.
9. Top each pork chop with reserved crust.
10. Bake for 15 to 20 minutes or until nut crust browns and pork reaches an internal temperature of 145F
11. Meanwhile, cook the Granny Smith apple slices with the honey in the pan where the pork chops were cooked over medium heat.
12. Stir occasionally, until tender, 5-8 minutes.
13. Stir in the lemon juice, set aside.
14. Arrange the pork chops on a platter on top of the apples.
15. Serve immediately.

fisher pecan halves, breadcrumbs, unsalted butter, lemon zest, kosher salt, vegetable oil, center, kosher salt, granny smith apples, honey, lemon juice

Taken from www.food.com/recipe/pecan-crusted-pork-chops-with-apples-506127 (may not work)