4 pork cutlets
Dijon mustard
2 tbsp. flour
1/2 tsp. ground ginger
2 tbsp. oil
2 tbsp. honey
1 oz. pecan halves

Preheat broiler. Spray broiler rack with Pam. Spread one side of pork cutlets with some Dijon mustard. Place on pan mustard-side up. Broil 2 inches from heat for 2 minutes. Turn and spread other side with Dijon mustard; broil for 2 minutes. On wax paper, combine flour and ginger. Dredge pork in flour mixture. Over medium high heat, heat 1 tablespoon of oil. Add cutlets and cook for 2 minutes. In small bowl, combine remaining oil, honey, and pecans. Add to pan and spoon over pork. Cover and cook 3-4 minutes or until pork is cooked, turning once. Serves 4.