Walnut Crusted Pork Chops
Walnut Crusted Pork Chops with Cherry Port Reduction Sauce is a romantic dinner for two that is delicious and ready in 30 minutes!
This easy, yet elegant dinner is a real winner! It is perfect for a special occasion, like Valentine’s Day or date night, but it is so quick and easy that it makes a wonderful weeknight dinner as well. The combination of flavors and textures go so well together. The cherry sauce is just plain awesome!
These yummy pork chops don’t have to be just for two. It is also great for dinner parties and I am sure it will impress your guests. Being budget-friendly and nutritious makes it a great family meal as well. Just adjust the number of servings in the printable recipe located at the end of this post and it will change the ingredient amounts for you. I hope you enjoy the pork chops!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Walnut-Crusted Pork Chops and Cherry Sauce Ingredients
Walnut Crusted Pork Chops
- boneless thick-cut pork chops – around 8 oz. per chop and at least 1 inch thick
- crushed raw unsalted walnuts
- egg
- parmesan cheese
- salt and pepper to taste
Cherry Port Reduction Sauce
- dark sweet cherries – pitted and halved
- ruby port wine
- balsamic vinegar
- minced garlic
- light brown sugar
- unsalted butter
- pinch of salt
How to make Walnut Crusted Pork Chops with Cherry Port Reduction Sauce
Walnut Crusted Pork Chops
First, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine and mix the crushed walnuts and parmesan cheese in a shallow bowl or dish. You can also put whole shelled walnuts and the parmesan cheese into a food processor to create the crumb mixture, that is much easier.
In a separate shallow bowl or dish, beat the egg. Season your pork chops with salt and pepper on both sides. Dip the pork chops in the beaten egg and then in the walnut mixture to coat them. Place the pork chops onto the parchment-lined baking sheet and bake on the center rack of the preheated oven for 20 – 23 minutes.
Once finished, the internal temperature of the pork chops should be 145 degrees Fahrenheit. Allow the pork chops to rest on baking sheet for a few minutes.
While the Pork chops are baking, make the sauce. Tip: Have all of the ingredients for the sauce prepared and in the saucepan prior to putting the pork chops in the oven. That way they are finished around the same time.
Cherry Port Reduction
Add the pitted and halved cherries, minced garlic, port wine, balsamic vinegar and a pinch of salt to a saucepan. Stir to combine. Bring just to a boil then reduce the heat to medium-low and keep it at a simmer. Whisk occasionally for about 25 minutes, until it is reduced.
Turn the heat to the lowest setting or remove from heat and whisk in the butter. Serve with the pork chops when ready.
Happy cooking! I hope you enjoy the pork chops!
Walnut Crusted Pork Chops with Cherry Port Sauce
Ingredients
Walnut Crusted Pork Chops:
- 2 8 oz. boneless thick cut pork chops
- 1/2 cup crushed raw unsalted walnuts
- 1 egg beaten
- 3 tablespoons Parmesan cheese
- Salt and pepper to taste
Cherry Port Reduction Sauce:
- 1 cup dark sweet cherries pitted and halved
- 1 cup ruby port wine
- 1/4 cup balsamic vinegar
- 1 teaspoon minced garlic
- 1 tablespoon light brown sugar
- 1 tablespoon unsalted butter
- pinch Kosher Salt
Instructions
Walnut Crusted Pork Chops:
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine and mix the crushed walnuts and parmesan cheese in a shallow bowl or dish. You can also put whole shelled walnuts and the parmesan cheese into a food processor to create the crumb mixture, that is much easier.
- In a separate shallow bowl or dish, beat the egg. Season your pork chops with salt and pepper on both sides. Dip the pork chops in the beaten egg and then in the walnut mixture to coat them.
- Place the pork chops onto the parchment lined baking sheet and bake on the center rack of the preheated oven for 20 - 23 minutes. Once finished, the internal temperature of the pork chops should be 145 degrees Fahrenheit. Allow to rest on baking sheet for a few minutes.
Cherry Port Reduction Sauce:
- Add the pitted and halved cherries, minced garlic, port wine, balsamic vinegar and a pinch of salt to a saucepan. Stir to combine. Bring just to a boil then reduce the heat to medium-low and keep it at a simmer. Whisk occasionally for about 25 minutes until it is reduced.
- Turn the heat to the lowest setting or remove from heat and whisk in the butter. Serve with the pork chops when ready.
Notes
Romantic Dinner Ideas
- Bella Brandy Cream Chicken
- Cajun Shrimp Pasta
- Baked Pears with Honey Walnut Goat Cheese
- Creamy Italian Ravioli
- Parmesan Chicken Piccata
- Creamy Mushroom Pasta
- Pan Seared Salmon with Wine Butter Sauce
- Chicken Diavolo Pasta
- Baked Tilapia in Lemon Garlic Butter
- Creamy Ratatouille Pasta
- Skillet Chicken in Garlic Tomato Sauce
- Creamy Chicken Marsala Pasta
- Cedar Plank Salmon
I just made this and it was delicious! A lot easier than I thought. Thanks for the recipe.
Thank you, Cindy! Glad you liked it!