Honey Pecan Pork Chops

4.50 from 2 votes

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Honey Pecan Pork Chops
©Platter Talk

“There’s nothing like the smell of something being fried in butter,” profound words from Scott as he returned home from work on Thursday afternoon, with a handful of our boys in tow – tossing backpacks aside and kicking off shoes at the end of their own work day at school.  I would like to expound on Scott’s olfactory observation by adding this, “Especially when it’s a pork chop.”

a plate of honey pecan pork chops
©Platter Talk

In this case, there were a half dozen or so thin, boneless pork chops being lightly browned on top of our gas range.  We’ve gotten quite fond of these cuts, finding them economical, versatile, and ultimately, deliciously satisfying.  Scott (who is much better than me at getting the most bank for his buck while grocery shopping) picked these up at Aldis, typically for around $5.00.

two honey pecan pork chops
©Platter Talk

The pecans with this pork join in with the buttery flavor and perfectly compliment the stars of the show, thin boneless center cut chops of pork.  It’s all so simple.  It’s all so delicious.  The clean plates from our little men followed by one of them asking if there was any more pork was further validation of this meals merit.

A close-up of a plate of food, with Pork and Pecan.
©Platter Talk

Not only will this meal not break your bank, it also falls under the highly coveted category of 15 minute wonders.  Brown the chops, add a little honey and some pecans, and before you know it the next topic of discussion will center around who is going to dry the dishes.

A close up of a honey pecan pork chop
©Platter Talk



Honey Pecan Pork Chops

4.50 from 2 votes
Adapted from allrecipes.com
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Yield: 5 servings


  • 1 1/4 pounds thin boneless pork chops
  • 1 cup all-purpose flour for coating
  • salt and pepper to taste
  • 3 tablespoons butter
  • 1/4 cup raw honey
  • 1/4 cup chopped pecans


  • In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
  • In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides.
  • Transfer to a warm plate.
  • Mix honey and pecans into the pan drippings. Heat through, stirring constantly.
  • Pour sauce over cutlets.


Calories: 416kcal, Carbohydrates: 34g, Protein: 28g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 94mg, Sodium: 174mg, Potassium: 481mg, Fiber: 1g, Sugar: 14g, Vitamin A: 210IU, Calcium: 18mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. 5 stars
    I love cooking the pork cutlet and yes very economical! I shared on Google by grabbing your photo to make a clean look and love you so much including heart it.