Bourbon Pecan Pork Chops
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1 C Grandma Hoerners Pecan Pie Filling
4 pork loin chops, boneless, about 3/4 to 1-inch thick
¼ C Corn Starch
pepper for seasoning
2 Tbs. Extra Virgin Olive Oil
Pat the pork chops with a paper towel to remove some moisture. Season pork chops well with pepper on both sides. Place corn starch in a small bowl and dip the pork chops, making sure to coat each side with the corn starch.
Heat the Olive Oil large heavy skillet over medium-high heat. Brown cutlets on one side, then flip to brown on the other side. After the other side is browned, add the pecan pie filling to the skillet and stir gently. Cover and lower the heat to a simmer for 7-8 minutes until the pork is done (about 145 degrees on an instant thermometer).
Plate the pork chops and spoon the pecan sauce over the pork