Cooking with Honey...Honey-Pecan Pork Chops

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 no extra charge; 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.  E

Adapted from Taste of Home


  1. I like the way that looks. The ingredients for the sauce are handy items too.

  2. Wow, that's fast! And with butter, honey and nuts it seems that you can't go wrong! If I use bone-in pork chops I'm guessing it might take a few more minutes cooking time.

    1. No, just the opposite, the bone heats up and your meat cooks a little faster.

    2. That makes sense. Thanks, Sue!

  3. I never was any good at cooking pork chops. They were always dry and tasteless. Maybe I need to try.... one more time.

    1. You should try this method. They don't tell you that the flour coating helps keep the juices in, and you don't need to cook pork nearly as long as they used to recommend.

  4. That looks really yummy.
    I like using y cast iron skillet in preparing our chops. Don't know why, but I think cooking / frying in cast iron seems to taste better.

    1. I agree about cast iron...I am still using my Mom's 8" and 10" cast iron skillets; they cook perfectly.


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