4 each 1" boneless pork loin chops
zest of 1 lemon
2-3 T lemon pepper
1/2 cup fresh squeezed lemon juice
3 T finely chopped pecans
1 T garlic salt
Slice each pork chop into 2 cutlets. Dry on paper towels and sprinkle both sides with lemon pepper and garlic salt. Melt margarine in heavy bottomed skillet. Brown pork chops in hot skillet on each side till cooked. Remove from skillet and transfer to a serving platter and keep warm in 200F oven. Save pan with drippings. Meanwhile, zest lemon. Juice 3-4 lemons, then take lemon juice and de-glaze pan where pork chops were browned. Add zest. Stir till mixed. Pour de-glazed juice over pork chops in oven. (1/4 teaspoon on each) Be careful, the glaze is strong so just use a little. Sprinkle chopped pecans over pork chops. Serve warm with rice. The sauce tastes very yummy on the rice!
De-glaze: when you pour the lemon juice into the pan, the acid will easily peel up all the little brown bits stuck to the bottom of the pan. Flavor, flavor, flavor!