Maple-Pecan Pork Chops

We had this for supper last night. It was pretty good. It would be better for a fall dish than a spring dish, I think. This one was also from BH & G 5 IF.

Maple-Pecan Pork Chops
4 boneless pork chops, about 3/4 inch thick
salt and pepper
4 tbsp butter, softened
2 tbsp maple syrup
1/3 cup chopped pecans, toasted

Trim fat from pork chops. Sprinkle with salt and pepper. In lg skillet, melt 1 tbsp of the butter. Cook chops over medium high heat 8-12 minutes, turning once, until chops are no longer pink and thermometer reads 160. In a small bowl, combine butter and syrup until smooth. When chops are done, remove to serving platter and spread with butter mixture. Sprinkle with pecans.

Sounds easy enough, huh? Well it was easy and yummy. I don't make things with nuts very often because I am the only one who really likes them. But this was easy to leave the nuts off the kids' chops. I asked Steve if he wanted pecans, knowing he really didn't, but I convinced him by saying it was going to be REALLY good with them. He is a good sport, so he tried it. He said it was good but he always says that so...anyway I'll keep this one because it was quite good.