Difference between revisions of "Pecan Pork Cutlets"
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* 2 cups hot cooked [[rice]] | * 2 cups hot cooked [[rice]] | ||
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| − | == | + | == Procedures == |
# Combine [[flour]], [[salt]] and [[pepper]]. Dredge cutlets in [[flour]] mixture, shaking off excess. | # Combine [[flour]], [[salt]] and [[pepper]]. Dredge cutlets in [[flour]] mixture, shaking off excess. | ||
# Heat [[oil]] in large skillet over medium-high heat. Add cutlets and cook until brown on both sides, about 3 to 5 minutes. | # Heat [[oil]] in large skillet over medium-high heat. Add cutlets and cook until brown on both sides, about 3 to 5 minutes. | ||
Latest revision as of 16:23, 11 July 2012
Description
Makes 4 servings
Ingredients
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound boneless Pork loin cutlets*, pounded to 1/4-inch thickness
- 2 tablespoons vegetable oil
- 1/3 cup honey
- 3 tablespoons cider vinegar
- 1/2 cup chopped pecans
- 2 cups hot cooked rice
Procedures
- Combine flour, salt and pepper. Dredge cutlets in flour mixture, shaking off excess.
- Heat oil in large skillet over medium-high heat. Add cutlets and cook until brown on both sides, about 3 to 5 minutes.
- Add honey, vinegar and pecans; simmer uncovered 5 minutes. Serve with rice; spoon sauce and pecans over cutlets.
