Pecan-Crusted Pork Chops

Prepare a baking sheet by laying down a layer of parchment paper and setting it aside for later use.

Crush pecans in a food processor using short, pulsing motions until they reach a coarse texture; transfer the crushed nuts to a shallow dish. Combine panko and cornstarch in the same dish, stirring until they are well mixed.

Sprinkle Italian seasoning, garlic salt, and pepper evenly over both sides of the pork chops. Next, apply a thin layer of Dijon mustard and honey to each chop, making sure they are fully coated. Working with one pork chop at a time, gently press it into the pecan mixture to coat both sides evenly. Remove any excess coating and place the coated pork chops on the prepared baking sheet.

Heat a large sauté pan over medium heat for 2 to 3 minutes, allowing it to reach the desired temperature. Add butter and oil to the pan in a smooth, flowing motion. Cook the pork chops in the hot butter-oil mixture until they are nicely browned, 4 to 5 minutes per side. Use an instant-read thermometer to check the internal temperature of the pork chops, aiming for 145 degrees F (63 degrees C) for medium. Once cooked, let the pork chops rest for 5 minutes before serving.