Honey Pecan Glazed Pork Chops

We really enjoyed these! The balance of sweet and spicy was perfect, and I was amazed how quickly this all came together. Will make again, especially on busy nights! Thanks for posting.

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My hubby made this, and I was SO PROUD of him! I was sick and couldn't eat, but he said they were VERY, very good! So good he ate 2 of them!! :) He didn't pound them, they were thick-cut, but just cooked them slower for a longer time til done. I advised him to let them rest when done, and then just warm the sauce, and that worked out perfectly! He even made your Skinny Mashed Potatoes to go with, and then just heated up some leftover corn also. It made a wonderful dinner for him!!! I felt bad that I couldn't make it for him, but next time, (and there WILL be a next time!), I'll make them and get to try them, too! Thanks so much for the recipes mama, it really helped us out!! :)

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I made this fully expecting that I wouldn't like it much as I am not a fan of anything sweet for dinner but I really like this - more than my boyfriend who typically loves dishes like this. The cayenne pepper gives it a nice kick and it really is a quick and easy meal to make on a weeknight. The pork loins that I used came out really tender. Thanks for posting a recipe that I am sure I will make again.

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Everyone loved this dish and I loved the fact that it was super easy to make! I messed up and added all the seasonings to the flour mixture! The seasoning was still noticeable on the chops however. I did not chop the pecans and in hindsight I wish I had (read as: I wish I had followed your instructions!) as this sauce was so good!!! I plan to make this again, the right way, because everyone LOVED it! Thanks Chef and Good Luck!!!!

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I enjoyed this recipe immensely. I enjoyed the combination of seasonings and textures - the honey is one of my favorites too. I served this up woth a side of cornbread - deelish! Wish I knew how to make a sopapilla because those would be terrific with it. I did turn up the heat slightly (personal preference) and added a bit more cayenne. Good luck in the contest!!

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4 Stars. The pork chops cooked up moist and tender with good flavor. The sauce was a little bland for our tastes. We may make pork chops this way again but will probably skip the sauce next time.

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Good recipe. However, did not excite us enough to want to repeat it. 1 1/2 lbs. was way too much meat if I cut it thin. It only fit in my skillet thicker, which skewed cooking times. We felt it was lacking somewhat in flavor.

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I enjoyed this dish but got mixed reviews from the family. The candy like sauce was very sweet, while the pork was tender and juicy. I liked the flavour and texture that the pecans added to the sauce. Good luck in the contest.

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This was a pretty good dish, just way toooo sweet for my taste.... The pecans were kinds over board also. I dont think the pecans really fit with the pork chops. The pork was well seasoned, but wasnt very tender, maybe next time I will put it in a brine then season and fry.

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The technique for breading and frying the pork chops is a classic, solid technique, and I thought the addition of the spices and particularly cayenne was a great touch. The sauce was nice, but I felt perhaps a bit too strong on the honey. The butter and pecans made a great contrast with the spicy pork. I think in the future I would thin the sauce slightly with some stock to tone down the sweetness. Overall, everyone who tried this at my house loved it!

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I made and served these pork chops at an RSC dinner I had with friends. We really enjoyed the taste of these pork chops. They cooked up tender and juicy. The honey-pecan glaze was a perfect match. When we make these again, I think we will add a bit more cayenne pepper to the glaze to get a little more heat and sweet. Great recipe.

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This was the first contest entry I tried. I love pork chops and wanted to love this. Unfortunately it didn't quite knock my socks off. The sauce was just too sweet for my tastes. I think making it into a honey mustard type sauce would have helped cut down on the sweetness. On the other hand, the sauce on it's own would be wonderful over sticky buns or pancakes even. But together with the pork it just didn't work for me. The recipe was easy to follow and make, cook time was right on for the pork and the seasoning on the pork was very good. Those that enjoy a really sweet sauce with their pork will probably like this. Good entry for the contest, and good luck!

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5-This was served by CarolAT as part of the RSC dinner which she hosted. The directions were clearly written and easy to follow. The sauce was wonderful. If I were to make this again, might increase the cayenne pepper to 1/4 teaspoon as the flavor really didn't come through. Good luck in RSC #11.

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2 stars This recipe just didn't work out right for me. First of all, 1 1/2 lbs boneless pork chops for me worked out to 12 thin chops. My very large skillet only fit 6 at a time, which meant I had to fry up in 2 batches. The first batch had already soaked up all the butter and oil, so that had to be doubled. Secondly, I think the chef could have saved everyone a step and just included the seasonings with the flour in the bag. That was the next sticky issue - there really wasn't enough flour, or if there was, it got too damp from the first bunch of floured chops and wouldn't stick, so I had to make up another batch. Lastly, and this was the biggest problem for us, was the sauce. Just too sweet. I served it on the side as I was afraid my family wouldn't like it, and I was right. After dunking in a piece of meat, every one said they would prefer their chops 'plain'. Seeing that, I put the sauce back in the saucepan, added 1 tblsp of soya sauce and a little garlic powder and heated it up again. Worked like magic, providing a savoury sweetness that didn't overpower the delicate flavour of the pork. All in all, a good effort, but needs work.

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3 Stars The sauce in this recipe was liked by all but the meat was not as tender as we normally like & by itself didn’t have much flavor (probably a personal preference on the spices). We will probably make this one again but play around with the spice amounts & instead of just slicing the chops thin, I will tenderize them a bit as well. Made & reviewed for RSC#11, January 2008.

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