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.
