- 1 1/4 pounds boneless pork loin, pounded thin
- 1/2 cup all- purpose flour for coating
- salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup honey
- 1/4 cup chopped pecans
In a shallow dish, mix together flour, salt and pepper.
Dredge pork cutlets in the flour mixture.
In a large skillet, melt butter over medium-heat.
Add chops, and brown both sides.
Transfer to a warm plate.
Mix honey and pecans into the pan drippings.
Heat through, stirring constantly.
Pour sauce over cutlets.
Don’t overcook pork or sauce.