1/14/2005
Pork Chops with Pecans and Honey
George compiled from online suggestions, because we had extra pecans and honey

pork chops, pounded to 1/4 inch thick (6 thin cut ones tenderized slightly worked really well.  hint: tenderize them while they're still in the package!)
1/2 c flour for dredging
< 1/2 c milk for dredging
salt and pepper for dredging
< 2 tbsp unsalted butter for frying
< 1/4 c honey
> 1/4 c pecans, can be chopped up a bit

Melt the butter in a large frying pan on med-low.

Meanwhile, mix salt and pepper with flour in a shallow dish.  Dip pork chops in milk, then dredge in flour.

Raise heat to med-high.  Fry pork chops for at most 1 1/2 minutes per side, then check for doneness.  (I did this with a lid on the pan and they got a little chewy, but not overdone... maybe I should try without the lid.)

When pork chops are done, set aside.  Turn heat back to medium.  Heat up honey and pecans in the same pan, for about a minute or two.  Spread mixture over the pork chops.

Serves 2, 3, or 4 depending on side dishes; goes really well with peas - let the peas roll around in the honey.