- 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.
Reviews for Lemon-Pecan Pork Chops
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 8, 2010
"We have made these chops countless times. A great blend of flavor, and not difficult to make at all.~ Theresa"