Honey Pecan Pork Medallions Recipe

How to make it

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• Coat the meat slices in the lightly seasoned flour.
• Heat the peanut oil in a large frying pan until it almost reaches the smoking point (you want to get a good "sear" on the meat when you add it to the oil in the pan) and add the meat.
• Sear one side of the meat until well browned, then flip the meat and reduce heat to medium; continue to fry the meat, with lid on, for 4 minutes.
• Remove meat from pan.
• Add the butter to the hot pan and stir in honey, being sure to scrape up all the browned "goodies" in the bottom of the pan that resulted from the hot searing and frying.
• Return meat to pan, coating it with the honey/butter mixture, stirring gently to coat.
• Cover pan and cook (at a very low heat so as not to burn honey) an additional 6 or 7 minutes, until meat is done.
• Gently stir in chopped pecans.
• Place the meat medallions on a platter, pouring the sauce from the pan over the meat.
• Serve immediately.
• NOTE: You don't want to add the butter and honey to the pan until the meat is almost done, so if you are using thicker slices of meat or bone-in chops, etc, adjust the frying time accordingly. I always use thin cuts of meat or chicken breast so it cooks quickly.