6 Ratings
  • 4 star values: 3
  • 2 star values: 2
  • 5 star values: 1

A little twist on good ol' fashioned pork chops.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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).

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  • 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.

Nutrition Facts

454 calories; 16.8 g total fat; 86 mg cholesterol; 132 mg sodium. 48.4 g carbohydrates; 28.8 g protein; Full Nutrition


Reviews (5)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/12/2009
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 overcooks pork to the point of burning liked this. I would have LOVED this with mashed potatoes but was just too tired to peel them. We had mac & cheese & broccoli casserole instead. This was so good. Wait I said that already!
(6)

Most helpful critical review

Rating: 2 stars
03/03/2010
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. The sauce was tasty but I wish it was thicker.
(2)
6 Ratings
  • 4 star values: 3
  • 2 star values: 2
  • 5 star values: 1
Rating: 4 stars
06/26/2009
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!!
(10)
Rating: 5 stars
08/12/2009
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 overcooks pork to the point of burning liked this. I would have LOVED this with mashed potatoes but was just too tired to peel them. We had mac & cheese & broccoli casserole instead. This was so good. Wait I said that already!
(6)
Rating: 4 stars
08/13/2009
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 cake but I enjoyed it with the pork chops.
(5)
Rating: 2 stars
03/03/2010
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. The sauce was tasty but I wish it was thicker.
(2)
Rating: 4 stars
09/14/2009
I really enjoyed the sauce but as others have said it needs to be thicker. My brother even likes this and he doesn't try ANYTHING
(2)