Honey Pecan Pork Chops - Dump and Go Dinner
2
Servings
7
Ingredients
10
Comments
Welcome the fall season with pork and a delicious pecan topping! It is an easy to prepare meal that doesn't require a bunch of crazy ingredients. It'll be a hit!
2
Servings
7
Ingredients
10
Comments
Ingredients
- ¼ cups Cornstarch
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ½ pounds Pork Chops, Boneless
- ¼ cups chop Pecans
- ¼ cups Honey
- 1 tablespoon Coconut Oil
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine corn starch, salt and pepper in a small bowl.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine corn starch, salt and pepper in a small bowl.
- Dip pork chops in bowl, ensuring to coat both sides.
- In a separate bowl, combine honey (heat 10 seconds in microwave if needed) and pecans. Set aside.
- Melt coconut oil in a large skillet over medium-high heat.
- Brown pork on one side, then flip to brown the other side.
- Next, add the honey pecan mixture and stir gently.
- Cover and turn down the heat. Let simmer for 7-8 minutes or until pork is done. (About 145 degrees F on an instant thermometer)
- Serve the pork chop with the honey pecan sauce spooned on top.
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- about 4 ounces pork w/ topping Amount Per Serving
- Calories
- 582
- Total Fat
- 33g
- Saturated Fat
- 12g
- Trans Fat
- 0g
- Cholesterol
- 67mg
- Sodium
- 210mg
- Total Carbohydrates
- 50g
- Fiber
- 2g
- Sugar
- 33g
- Protein
- 26g
- WW Freestyle
- 22
10 Comments
Join the discussionThese were fabulous. I used bone in chops, fried them a little then baked them.I heated the honey and pecans on the stove and poured them on the chops after they were cooked and served them with mashed sweet potatoes sprinkled with a little cinnamon. This will be added to our meal plan for sure.
I LOVED this recipe. It was really easy to make after a long day and it tasted great. Another plus, the boyfriend loved it too! Next time, I’ll pair it with a baked sweet potato. Thanks for this recipe! It’s the first I’ve tried from this blog. I can’t wait to try more!
I’m making this recipe for a freezer meal exchange. Why doesn’t this recipe suggest freezing the honey/pecan mixture. I thought honey could be frozen. Thanks.
Great question Rebecca. Honey does freeze well in most recipes and marinades, however in this recipe you are only combining with pecans, it would tend to be very sticky in the freezer bag, and the likelihood of getting all of the honey out of the freezer bag is nearly impossible. Here is another honey pork chop recipe you might like as well http://onceamonthmeals.com/hon…
can this be made and precooked so that it can be thawed and heated? I’m working on some freezer meals that are “open the box and heat” type of meals.
Yes Jennifer, you could certainly cook before freezing and simply reheat on serving day.
Has anyone tried using chicken breasts or steaks instead of pork chops? My family doesn’t eat pork, but this sounds delicious and I would love to try it.
Marcia, I haven’t tried substituting chicken or steak in this recipe but you could certainly give it a try. If you use chicken breasts you’ll want to cook them to an internal temperature of 165 degrees Fahrenheit rather than the 145 degrees that is mentioned in the recipe for the pork. For steak you could just cook it to your preferred doneness. If you do try substituting one of these other proteins we’d love to know what you think of it!
This was my first freezer meal ever. It came in a mini menu I got for signing up on the mailing list. For making 8 servings (supposedly 2 lbs of meat), it called for a cup of cornstarch and a cup of honey. At the thickness I bought my chops, 2 lbs was only 3.75 porkchops. The original cook must’ve used those super thin cuts, though the picture looks the same thickness as mine. All that to say, I only needed about 1/3 cup cornstarch for 8 servings (4x this recipe). I cooked 4 of the servings tonight and only needed a scan 1/4 c of honey. Moral of the story . . .use common sense, the direct math method of scaling these recipes may cost you a lot of money in unused ingredients.
This recipe didn’t really work for me. I have made both of the sets I’d frozen, and while I was able to do a little better with the second set, I don’t think I’ll be doing this again. My first issue was that the pork stuck to the pan horribly. This was my first time using coconut oil, and maybe I should have used more, but all of the nice browning I got just stuck to the pan and the pork chops got torn up when I went to flip them. I would have used a non-stick pan, but then you generally have trouble getting any browning. My second issue was that when I added the honey and nuts, the sugar caramelized pretty much immediately, so covering it and continuing to cook just led to burnt sugar and nuts, and it didn’t really flavor the meat or make a sauce. With the second attempt, I waited a couple minutes after flipping before adding the honey and nuts and then took it off the heat before it had a chance to start burning. It was still difficult to scrape up enough of the mixture to put on the pork chops. Maybe it would work better with a meat that gave off more juices, or if there was some other liquid added with it at the end to thin it out and make it into more of a sauce.