A glaze of warm honey and pecans makes thin and tender pork loin cutlets extra yummy. Be careful not to overcook the pork or the sauce. A light touch is the key.
INGREDIENTS (for 4 servings):
- 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-high 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.