Ingredients


1 ¼ lb. boneless pork loin, pounded thin


½ c. Bob’s Red Mill gluten-free All Purpose Baking Powder


Coarse salt and ground pepper


2 Tbs. butter


¼ c. honey


¼ c. chopped pecans


Directions


In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Cook uncovered over medium heat 10-15 minutes or until juices run clear. Transfer to a warm plate. Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.