- 1/2 cup flour, all-purpose
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper, ground
- 1 pound pork loin
- 2 tablespoon olive oil
- 1/4 cup honey
- 1/4 cup pecans, chopped
- 4 medium potato, red
- 2 tablespoon butter, unsalted
- 1/4 cup milk
- 2 medium tomato, red
- 1/2 medium onion, red
- 1/4 cup vinegar, balsamic
- 4 medium peach
- Preheat oven to 375° F.
- In a shallow dish, mix together flour, garlic powder, onion powder and 1/8 teaspoon each of salt and pepper. Dredge pork cutlets into the flour mixture, set aside.
- In a large skillet, heat 1-2 tablespoons oil over medium-high heat. Add chops and brown on both sides, then transfer to a clean baking dish.
- Bake pork for 30 minutes or until no longer pink in the center.
- Meanwhile, boil potatoes until fork tender; drain.
- Leaving skin in tact, mash potatoes together with 1/4 teaspoon each of salt and pepper, butter, and milk. (Add more or less milk depending on desired consistency.) Cover and set aside.
- Slice tomatoes and onions; toss in a bowl, along with 2 tablespoons of olive oil and the vinegar. Season with remaining salt and pepper, then cover and refrigerate until ready to serve.
- Mix honey and pecans into the pan drippings from searing the pork. Heat through, stirring constantly.
- Top pork with honey sauce and serve mashed potatoes, tomato salad, and peach slices on the side.
Calories: 691kcal | Carbohydrates: 87g | Protein: 32g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 425mg | Fiber: 8g | Sugar: 39g