Ingredients
3 pounds boneless pork chops, 1/4 inch thick, *pounded thin
4 tablespoons butter
1/2 cup flour to dredge pork chops
1/2 cup pecans, chopped (lightly toasted)
1/4 cup honey
1/4 cup pure maple syrup
2 tablespoons soy sauce
1/3 cup chicken broth
salt & pepper to taste
Directions
In a small bowl, mix honey, maple syrup, soy sauce, chicken broth and pecans - set aside.
In a shallow dish, mix flour and salt and pepper. In a large skillet, over medium-high heat, melt butter. Dredge pork chops in flour, shake off excess and place in skillet. Brown both sides and cook until pork chops are cooked through (*reaching a safe internal temp of 145 degrees f. with a 3-minute rest). Once ready, move chops to a serving plate.
Reduce heat to medium and add the honey-maple-pecan mixture to the butter drippings in the skillet. Heat until hot, stirring continuously. Once heated through, spoon mixture over pork chops and serve. Enjoy!
Tips
*Head to Pork.org for the USDA new temperature guidelines for pork.
I did not pound my chops thin, I cooked them as is.