Unfortunately I did not take a better photo than this. Don't let it scare you out of making it. It tasted great and it is crazy simple! I realize that artificially sweetened syrup is not an option for everyone. I made a second pan for part of my family with regular syrup. Also, I would imagine that Joseph's sugar-free syrup would work, too, in order to be compliant with The Belly Fat Cure. I'd like to give proper credit to where the recipe came from. However, when I scanned the page I forgot to take note of the name of the cookbook.
Pecan Pork Chops
(adapted from a low-carb Better Homes & Garden cookbook... I think.)
4 boneless pork chops, 3/4" thick
salt & pepper
2T reduced-calorie, maple-flavored syrup
1/3c chopped toasted pecans
Trim fat from chops, season both sides with s&p. Cook chops in 1T of butter in fry pan over medium-high heat, 9-13mns or until done, flipping once. Transfer to serving plate and cover with foil to keep warm. Meanwhile, in a small bowl, combine remaining butter and maple syrup. Spread evenly over chops and sprinkle with pecans. Made as directed, 5g carbs (4g net carbs) per each of 4 servings.
Adaptions that I made were: I used about 10 thin sliced, boneless, lean pork chops. I only s&p on one side of each chop. Butter amount was about the same. Though when the chops were removed to a plate, I then added the remaining butter to the pan along with sugar-free pancake syrup and the pecans, gave it a quick stir over medium heat and added the chops back to the pan. This fed 6. As the photo shows, I also left my pecans whole.