Thursday, November 11, 2010
Honey-Pecan Pork Cutlets
1 lb boneless pork loin cutlets
½ cup all-purpose flour
3 tablespoons butter, divided
¼ cup honey
¼ cup chopped pecans
Pound pork to ¼-inch thickness; coat with flour. Heat one tablespoon of butter in a large skillet over medium heat. Add pork and sauté about 5-6 minutes or until brown on both sides. In a small mixing bowl, soften remaining butter and mix with honey and pecans; add to skillet, stir gently. Cover and simmer for 7-8 minutes or until juices run clear. Remove to serving platter and spoon sauce over pork. Makes 2-3 servings.
OK, this is a tasty dish. But really it is like a simplistic algebraic equation of food; honey + pecans + butter = dinner + dessert all in one. In other words, this is rich, a treat to have once or twice a year maybe for a special occasion or to entertain.
To be honest, I was unable to find anything in the meat department that proclaimed itself to be a “pork cutlet” so I just used what was already in my freezer, some kind of pork chops I’d repackaged from the original. I just removed the bones from them, and pounded them down. One cut refused to be pounded to ¼ inch thickness, but I just coated it and cooked it anyway. And as another footnote, I had nothing official to use to do the pounding with. I doubt any chef on the food network would have approved, but I grabbed a clean empty quart canning jar and hammered away at the meat. That’s how I run my kitchen; whatever’s on hand that can do the job, well, it gets pressed into service.
In conclusion; hubby liked these pork thingamabobs I made, so did I. I will make them again…some day.