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Honey Pecan Pork Chops

Honey Pecan Pork Chops prepared dish

Tender boneless pork chops are lightly dredged, pan-seared in butter, and finished with a warm honey pecan glaze. This quick skillet dinner balances savory pork with a sweet, nutty sauce that works well with mashed potatoes, rice, or roasted vegetables.

This recipe is american style, dinner, scaled for 4 servings, with 10 min prep and 15 min cook.

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves: 4

Quick cooking notes

  • Core ingredients include salt, butter, boneless pork chops, black pepper.
  • Follow all 9 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1.01 tsp salt
  • 2.98 tbsp butter (divided)
  • 4 pieces boneless pork chops (about 6 oz each, lightly flattened)
  • 0.41 tsp black pepper (freshly ground)
  • 7.98 tbsp pecans (chopped)
  • 3.99 tbsp all-purpose flour (for dredging)
  • 3.99 tbsp honey

Instructions

  1. Place the pork chops between sheets of parchment paper and gently flatten them to an even thickness.
  2. Combine the flour, salt, and black pepper in a shallow bowl.
  3. Dredge each pork chop in the seasoned flour, coating both sides evenly and shaking off any excess.
  4. Melt 2 tablespoons of butter in a large skillet over medium heat.
  5. Cook the pork chops for 3 to 5 minutes per side, or until golden brown and cooked through to an internal temperature of 145°F.
  6. Transfer the pork chops to a plate and keep them warm.
  7. Add the remaining 1 tablespoon of butter, honey, and chopped pecans to the skillet.
  8. Cook for 1 to 2 minutes, stirring and scraping up the browned bits from the bottom of the pan, until the glaze is warm and slightly thickened.
  9. Spoon the honey pecan glaze over the pork chops and serve immediately.

Nutrition (per serving)

  • Calories: 533
  • Protein: 41 g
  • Fat: 29 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Sugar: 18 g
  • Sodium: 670 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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