Sunday, July 6, 2014

Tupelo Honey-Pecan Pork Chops

Pecan trees are all over the place in Texas, in fact the pecan trees in my yard were planted by the squirrels and not me. I usually try to get to the pecans before the varmints get them because they are great for so many things. These pork chops are one of the many ways I use the free pecans. These sweet and nutty chops have quickly become a favorite of Bubba and the crew's, I serve it up with my Grilled Romaine with Buttermilk Dressing to cut the sweet of the chops some.


  • 4 boneless pork loin chops {about 1/2-inch thick and 4 ounces each}
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 4 tablespoons butter
  • 4 tablespoons Tupelo honey
  • 4 tablespoons coarsely chopped pecans 



  1. Pound pork chops with a meat mallet to flatten slightly. In a shallow bowl mix flour, salt and pepper.
  2. Dip each chop in the flour mixture to coat both sides; shake off the excess.
  3. In a large skillet, heat butter over medium heat. Add the chops and cook 3 to 4 minutes per side. Remove from pan and keep warm.
  4. Add the honey and pecans to the skillet, stirring to loosen all the brown bits; heat through. Serve the honey and pecans over the chops.