Sometimes I make something expecting it to fail.
And when it doesn’t fail I am then left with mediocre photos but a need to still share the recipe because I would be doing you a big disservice if I didn’t.
Cause this, my friends, was very good.
And extremely easy to make.
Well, my husband did the cooking that day, so of course it was easy for me. But in general, I promise it’s not difficult.
The pictures make it look like a brown pile of mush, but seriously there is no tastier brown pile of mush out there.
- 1-1/2 to 2 lbs boneless pork cutlets (1/4-1/2 thick)
- 1 cup almond flour
- 6 tbsp butter
- ½ cup pecans, chopped
- ½ cup raw honey
- Coat the cutlets with the almond flour by dredging in a shallow bowl. Coat each cutlet and set aside.
- Heat 2 tbsp of butter in a large skillet on medium heat. You may need to do this in 2 batches if your skillet isn’t large enough. In that case, heat only 1 tbsp of butter at a time.
- Add the pork cutlets (all or half depending on skillet size) and brown 2-1/2 to 3 minutes each side.
- Add the remaining butter, pecans and honey to the pan and stir (if doing in 2 batches, only add half the remaining butter, half the pecans and half the honey). When blended, cover and simmer the cutlets for about 8 minutes.
- Remove cutlets and sauce from pan and serve (if doing in 2 batches, keep first batch warm and repeat instructions for 2nd batch).
Trust me, they taste way better than they look.