Friday, September 26, 2014

Honey Pecan Porkchops and Sweet Pepper Rice

MMMMM......I don't know where the recipe came from but it is a hit with the whole family!

1 1/4 pounds boneless pork loin
1/2 cup flour
salt and pepper to taste
2 Tbsp. butter
1/4 cup honey
1/4 cup chopped pecans

1.  In a shallow dish, mix together flour, salt, and pepper.  Dredge pork cutlets in flour mixture.
2.  In a large skillet, melt butter over medium high heat.  Add chops and brown both sides.  Cook through and transfer to a plate.
3.  Mix honey and pecans into the pan drippings.  Heat through stirring constantly.  Pour sauce over cutlets.

I often serve these with sweet pepper rice!  This rice is a recipe for two so I usually double it.

Sweet Pepper Rice
1/2 cup uncooked long grain rice
1 clove garlic
1 Tbsp. butter
1 cup chicken broth
1/4 cup each chopped green and red pepper
1/2 tsp. oregano
1/8 tsp. salt
pinch of pepper
minced fresh parsley (I usually leave out the parsley if I don't have any on hand)

Saute rice and garlic in butter.  Add broth and bring to a boil.  Reduce heat and add remaining ingredients (except the parsley). Simmer covered until rice is tender.  Sprinkle with parsley.

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