- 2 boneless pork loin chops (about 1/2 inch thick and 4 ounces each)
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons honey
- 1 to 2 tablespoons coarsely Diamond of California Chopped Pecans
- Flatten pork chops slightly. In a shallow bowl, combine the flour, salt and pepper. Coat chops with flour mixture. In a large skillet, cook pork chops in butter over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Add honey and pecans to the skillet, scraping to loosen browned bits; heat through. Pour over pork chops. Yield: 2 servings.
Originally published as Honey-Pecan Pork Chops in Cooking for 2 Winter 2005, p27
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Honey-Pecan Pork Chops(1)
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Reviewed Feb. 6, 2011
A recipe I use often. Everyone loves it and it so easy to make.