1 lb. boneless pork loin cutlets, pounded to 1/4 inch thickness
1/2 c. all-purpose flour
3 tbsp. butter
1/4 c. honey
1/4 c. chopped pecans

Dredge cutlets in flour, shaking off excess. Heat 1 tablespoon of butter in heavy skillet over medium heat. Add cutlets and brown on both sides, 5 to 6 minutes. Stir together remaining 2 tablespoons of butter, honey and pecans. Add to skillet, stir gently. Cover and simmer for 7 to 8 minutes. Remove cutlets to serving platter. Cover with remaining sauce from the pan.