Pork Chops with Honey and Pecans

    Pork Chops with Honey and Pecans

    (853)
    13saves
    30min


    813 people made this

    About this recipe: This is a great way of sprucing up pork chops. They are pan-fried and served with a butter-honey and pecan topping. Enjoy with rice, potatoes or pasta.

    Ingredients
    Serves: 4 

    • 565g boneless pork loin chops, pounded thin
    • 60g plain flour for coating
    • salt and pepper to taste
    • 30g butter
    • 4 tablespoons honey
    • 4 tablespoons chopped pecans

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a shallow dish, mix together flour, salt and pepper. Dredge pork in the flour mixture.
    2. In a large frying pan, melt butter over medium-high heat. Add chops and brown both sides. Transfer to a warm plate.
    3. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over pork.
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    Reviews & ratings
    Average global rating:
    (853)

    Reviews in English (853)

    by
    191

    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 US | Canada)

    by
    80

    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 US | Canada)

    by
    64

    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 US | Canada)

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