It was a crisp October morning, 52 degrees. I walked out the door in tights, riding boots and a new rust colored blouse with a tan wool skirt. It was a good start to the day and the feeling of the Fall season that I love. With November around the corner, I had a hankering for sweet potatoes; when I found this pork recipe on AllRecipes.com, I had a meal to make.
This is a great week night meal, taking all of 25 minutes to prepare and cook, creating a simple honey-pecan glaze over tender pork chops. Nutrition facts include 470 calories, 25.g fat, 29.4g carbs and 29.9g protein.
Grocery List:
- 4 boneless, pork loin chops
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tbsp. butter
- 1/4 cup honey
- 1/4 cup chopped pecans
- 1 tsp. brown sugar
In a skillet, melt the butter over low heat and add the pork. Turn up the heat slightly to medium until the butter bubbles, browning your pork, about 3-4 minutes on each side.
During this time, you will be browning the butter in the pan - careful not to let it burn, you will be using it for the honey-pecan sauce. When the pork is ready, set it on a plate and cover in foil or place in the microwave to stay warm.
Slightly turning up the heat, add the honey, brown sugar and pecans to the browned butter in the skillet. Loosen and incorporate any brown bits from cooking the pork. Stir well and lower the heat.
Spoon the sauce over the pork chops and enjoy!
Served with a baked sweet potato with simple cinnamon butter and sauteed green beans
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