-
-
-
-
-
+3
Honey and Pecan Pork Chops
Extremely easy and quick to prepare it is amazing that it tastes so good. The pork is covered with a simple sauce of honey and pecans mixed in the residue from cooking the pork loins.
Ingredients
Serves: 4
- 600g boneless pork loin, pounded thin
- 1/2 cup (60g) plain flour for coating
- salt and pepper, to taste
- 2 tablespoons butter
- 1/4 cup (60ml) honey
- 1/4 cup chopped pecans
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- In a shallow dish mix together flour, salt and pepper. Dust pork cutlets in the flour mixture.
- In a large frypan melt butter over medium-high heat. Add chops and brown both sides. Transfer to a warm plate.
- Mix honey and pecans into the frypan drippings. Heat through stirring constantly. Pour sauce over cutlets.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(948)
Reviews in English (679)
Delicious! Husband loved them! I took others' advice and doubled the butter and added 1/4 cup maple syrup. I used finely chopped pecans which worked well. (Do not double the pecans, 1/4 cup was ample.) I had lots of flour left over, so next time will reduce flour to 1/3 cup. - 16 May 2002 (Review from Allrecipes USA and Canada)
These are awesome! The taste is really good and not too-too sweet - it's just the natural flavor of the honey working. I used pork chops instead of pork loin cutlets because loin is smaller and less plentiful and also, can be more expensive. Chops do the job just as well, you may just have to add more prep time by removing the bone and/or extra fat. If the chops are too thick, you can pound them out or cut them thinner. With my honey mixture, I added a bit of brown sugar and used walnuts instead of pecans. (I would even try some almonds!) Warming the honey makes the dish less heavy - very appetizing. - 03 Nov 2002 (Review from Allrecipes USA and Canada)
This was surprisingly good. I used boneless, skinless chicken breasts. Had to add chicken broth to pan as there were no drippings. Will make again! - 27 Dec 2001 (Review from Allrecipes USA and Canada)