Ingredients30 m servings 454 cals
- In a large skillet over medium-high heat, cook the pork chops until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Melt the butter in a saucepan; stir the brown sugar into the melted butter until smooth. Add the evaporated milk and stir; bring the mixture to a boil and immediately remove from heat. Stir the corn syrup into the milk mixture; fold the pecans into the sauce. Spoon the sauce over the pork chops to serve.
Per Serving: 454 calories; 16.8 g fat; 48.4 g carbohydrates; 28.8 g protein; 86 mg cholesterol; 132 mg sodium. Full nutrition
ReviewsRead all reviews 5
Very tasty recipe and easy to prepare. The sauce was a bit runny but my daughter made that part of the recipe so I'm not certain she got the portions exactly right. A definite keeper!!
I changed things, because I didn't have everything -- most especially white corn syrup. I used dark instead, because we love pecan pie -- and this tasted so heavenly. Even future SIL, who over...
Sauce tasted good but was too runny, needs to be thickened with a bit of cornstarch. Hubby loved the sauce but thought it was too sweet and would be better as a dessert topping over a slice of ...
I made this recipe, but was very disapointed. The sauce was very runny, and I tried to thicken it up a bit with some corn starch, but it just ran off my pork chops and made a plate of soup. Th...