- 4 boneless pork loin chops (7 ounces each)
- 1 teaspoon lemon-pepper seasoning
- 1/2 teaspoon garlic salt
- 1 tablespoon butter
- 1 cup chopped pecans
- 1/4 cup lemon juice
- Sprinkle pork chops with lemon-pepper and garlic salt. In a large skillet over medium heat, cook chops in butter for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm. Let stand 5 minutes before serving.
- Add the pecans and lemon juice to the skillet; cook and stir for 1 minute or until heated through. Spoon over pork chops. Yield: 4 servings.
Originally published as Lemon-Pecan Pork Chops in Taste of Home February/March 2006, p39
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Aug. 8, 2010
We have made these chops countless times. A great blend of flavor, and not difficult to make at all.
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