Allrecipes – August-September 2019

“I added three

squirts of soy sauce

so this wouldn’t be

so sweet, and

it worked.”

• MISCHIEF MANAGED

“I roasted the

pecans in the

oven first at

250°F for 5 to

10 minutes—just

long enough to

crisp them up and

bring out the

flavor. Then

I mixed the

pecans with a

teaspoon of

butter and a

dash of salt.”

• MHENSON

678 REVIEWS

½ cup flour

4 boneless pork loin chops

(1¼ lb. total), fat trimmed and

pounded to ½ - inch thickness

½ tsp. salt

½ tsp. black pepper

2 Tbsp. butter

¼ cup chopped pecans

2 Tbsp. lemon juice

2 Tbsp. reduced-sodium

chicken broth

1 Tbsp. honey, or more if desired

1. Spread flour in a shallow dish. Season
   both sides of chops with salt and pepper,
   then dredge in flour to coat.


2. Melt butter in a large skillet over
   medium-high heat. Add chops; cook
   until browned on both sides, about
   2 minutes per side. Transfer to a warm
   plate, reserving drippings in skillet.


3. Add pecans, lemon juice, chicken
   broth, and 1 Tbsp. honey to skillet over
   medium-high heat. Heat through, stirring
   constantly, about 1 minute. Pour sauce
   over cutlets. If desired, drizzle with
   additional honey.
   armagazine.com/awesome-honey-
   pecan-pork-chops
   HEALTHY
   QUICK
   PER SERVING (1 CHOP AND 2 TBSP. SAUCE):
   277 CAL; 14G FAT (5G SAT); 30G PRO; 9G CARB
   (1G FIBER, 5G SUGARS); 458MG SODIUM

AWESOME HONEY-PECAN PORK CHOPS

HANDS-ON 15 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY KARENA

Weeknight W

inners

DINNER FIX

S

E

Tropically

sweeter

Zespri’s

yellow kiwi is

than the

green kind.