Sweet Little Bluebird: Maple Honey-Mustard Pecan Pork Chops

I'm really trying to work through the items in my freezer, mostly because I've hidden some delicious delicacies in the back somewhere.  So I need to cook my way through the packages in front to get to them.  Which means the pack of pork chops I through in last week was sitting right on top.  Now, I've done pork chops with breading, stuffed pork chops, and pork chops in cream sauces.  I wanted something different.  Well, this is definitely different.  I think the mustard really helps keep the sauce from being overly sweet and gives it a bit of a tang.  And who doesn't like something smothered in pecans?

Maple Honey-Mustard Pecan Pork Chops
Adapted from Sweet Little Bluebird blog

½ cup all-purpose flour
½ teaspoon granulated onion
½ teaspoon celery salt
½ teaspoon sea salt
¼ teaspoon granulated garlic
¼ teaspoon smoked paprika
¼ teaspoon ground white pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
4 pork chops

Pecan Sauce
2 tablespoons unsalted butter
½ cup roughly chopped pecans, lightly toasted
¼ cup honey
¼ cup real maple syrup
¼ cup whole grain mustard
1 tablespoon praline liqueur (optional)
Sea salt, to taste

In a shallow dish, mix flour and spices. In a large skillet, over medium-high heat, melt butter with oil. Dredge pork chops in seasoned flour, shake off excess, and place in skillet. Brown both sides and cook until pork chops are cooked through. Once ready, move chops to a serving plate.

Clean out the skillet and then return to the heat.  Reduce heat to medium and add the butter. Toss the pecans in the melted butter, then add remaining sauce ingredients.  Cook until slightly thickened and syrupy, about eight minutes. Once heated through, spoon mixture over pork chops and serve.

Makes 4 servings