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© Meredith Corporation. All rights reserved. Used with permission.
Sprinkle chops with salt and ground black pepper. In a very large skillet heat oil over medium-high heat. Add shallot; cook and stir for 1 minute. Add chops; cook for 9 to 13 minutes or until pork juices run clear (160°F), turning once halfway through cooking time.
Meanwhile, in a small bowl combine pecans, syrup, butter, and thyme. Place cooked pork chops onto 4 dinner plates. Top with syrup mixture.