Honey Pecan Pork Chops

It's annoying when I have no specific plans for the meat sitting in my fridge. It eats at me all day. What's worse is when I decide on some brilliant recipe, but only have half the ingredients and none of the motivation to go to the grocery store (I live across the street from a grocery store, but still, laziness happens). For this reason, I am in love with this recipe. I always have all the ingredients (yeah all 4) in my pantry, and this is a considerably tasty way to make pork chops and the presentation always turns out fancy, too. I can imagine children loving this recipe. It reminds me of the flavor of Chicken McNuggets dipped in honey which I believe I ate as a part of my Happy Meal once a week as a child. But don't let that comparison lower your expectations. You'll be using top of the line pork (right?) and not Grade D chicken "meat". That alone places this dish in a whole other league. Quality ingredients do more than half the work for you. Give 'em a try. Once you see how quick, easy, and delicious they are, I bet you'll make them again (and again, and again...).

Honey Pecan Pork Chops

10 ounces (2 medium) boneless pork loin trimmed and pounded thin (1/4 - 1/2 inch)
1/4 cup all-purpose flour
1 Tbsp. butter
2 Tbsp. honey
2 Tbsp. chopped pecans

Salt and pepper both sides of pork loins generously. Add flour and more salt and pepper to a large ziplock bag. Place pork in bag and shake to coat evenly. In a large skillet, melt butter over medium-high heat watching carefully so it does not burn. Shake off excess flour from pork and add chops to the skillet. Brown both sides, turning once until the pork is cooked to your liking. Depending on how thick your pork is, this can be anywhere from 4-6 minutes per side. Transfer meat to a plate and cover with foil to keep warm. Remove pan from burner and lower burner heat to medium-low. Replace pan to heat and add honey and pecans to the pan drippings. Heat through and stir constantly as to not burn the honey. I always add the drippings from the plate the pork was transfered to as well. Spoon or pour the sauce over the cutlets, serve.