Here’s a Sunday dish that’s ready in less than a half hour…easy enough for week nights. The chops were juicy and tender. I always have pork chops, honey and pecans on hand. My husband really liked the sauce, and I like the ease of preparation and the price of pork compared to beef right now. I cut mine from a whole boneless loin and package them for the freezer in packages of 2 each for an even better price. The butchers at my favorite meat counter will usually cut and wrap my sale-priced whole pork loin however I want it for free; ready for the freezer.
Honey-Pecan Pork Chops
10 Ounces Pork Loin Chops, Lean, Boneless (about 1/2 inch thick and 5 ounces each)
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons honey
1 tablespoon Pecans -- coarsely chopped
Pound pork chops with a meat mallet to flatten slightly. In a shallow bowl, mix flour, salt and pepper. Dip chops in flour mixture to coat both sides; shake off excess.
In a large skillet, heat butter over medium heat. Add pork chops; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.
Add honey and pecans to same skillet; heat through, stirring to loosen browned bits from pan. Serve with pork.
Yield: 2 servings.
Per Serving : 396 Calories; 20g Fat (45.4% calories from fat); 27g Protein; 27g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 437mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.
Adapted from Taste of Home