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boneless pork loin, pounded thin
all-purpose flour for coating
In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in floour mixture.
In a large skillet, melt butter over medium-high heat. Add chops, and brown on both sides. Transfer to a warm plate.
Combine wine, honey and soy sauce. Deglaze pan with wine mixture. Add pecans. Heat through, stirring constantly while sauce thickens.
Pour sauce over cutlets. Bake in 350 degree oven until reaches safe temp for pork and pecans are toasted.