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Pecan Crusted Pork Chops on the Grill?
Posted on 6/14/14 at 3:58 pm
Posted on 6/14/14 at 3:58 pm
Most recipes have this cooked in the oven, but I feel like grilling. I thought I would pan sear them and then cooked on indirect heat on a charcoal grill. Is this a good idea? Any advice?
3
Posted on 6/14/14 at 4:09 pm to Snatchy
Pecans can burn easily, so I'd take care with that and losing some crust to the grill.
Posted on 6/14/14 at 4:11 pm to Snatchy
I'm doing pork chips tonight too
Think I might just make some smothered chops but undecided. I'm in the mood for some rice and gravy though
Think I might just make some smothered chops but undecided. I'm in the mood for some rice and gravy though
Posted on 6/14/14 at 4:13 pm to Walt OReilly
We have the bone in rib chops that are precrusted from fresh market. This will be my first try. I'm starting to have second thoughts about the grill though.
Posted on 6/14/14 at 4:16 pm to Snatchy
If they're pre-crusted and you haven't cooked them before, I suggest trying them per the instructions on the first try to see how they turn out. Fooling with crusts on pork can be tricky in trying to keep it on the meat.
Posted on 6/14/14 at 5:07 pm to Gris Gris
Solid advice. 
Posted on 6/15/14 at 1:02 am to Snatchy
How did they turn out?
Posted on 6/16/14 at 7:40 am to Snatchy
Funny, i just saw something in the store yesterday lables "shelled pecans. But it was more like pecan powder. I though "what would you use this for?" Figured it had some sort of baking use. Later on i thought of maybe coating chicken or pork chops with it. I passed on getting it but, now i'm having second thoughts.
Posted on 6/16/14 at 9:27 am to LSUTygerFan
i know a lot of people who use pecan meal when they want to crisp something up in a saute pan or broil a protein in the oven, but want to go gluten free. ive seen it chopped small, but never ground to a dust. i just go with a corn meal when im cooking for people with dietary restrictions dining at my house.
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