1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour
Salt, pepper to taste
2-3 tablespoons pecan oil
1/4 cup honey
1/4 cup chopped pecans


In a shallow dish, mix together flour, salt and pepper. Dredge cutlets in flour, shaking off excess flour. In a large skillet, heat pecan oil over medium heat. Add cutlets cook 3-4 minutes per side or until brown. Transfer to a warm plate. Add honey and pecans to dripping in pan. Heat over medium heat, stirring constantly, until pecans are lightly browned. To serve: place cutlets on a serving platter and top with sauce. YIELD: 4-6 servings.
Servings: 4