14 Reviews of Honey Pecan Glazed Pork Chops

From: NcMysteryShopper

On Feb 29, 2008

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!!!!

From: CarolAT

On Feb 23, 2008

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.

From: Alskann

On Feb 23, 2008

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.

From: PaulaG

On Feb 22, 2008

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.

From: evelyn/athens

On Feb 22, 2008

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.

From: EmmyDuckie

On Feb 23, 2008

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!

From: Baby Kato

On Feb 23, 2008

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.

From: Mommy Diva

On Feb 24, 2008

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!!

From: Trisha W

On Feb 23, 2008

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.

From: **Tinkerbell**

On Feb 22, 2008

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.