Pork with Pecans and Maple-Orange Glaze

I am always on the hunt for a good recipe for pork that does not leave the meat dry and chewy.  This recipe meets that qualification and has an interesting mix of flavors.  I used pork chops this month with good success, although the original recipe calls for a 1 1/4 lb. tenderloin cut into slices before cooking.

6-8 pork chops
1 tsp. salt
1/2 tsp. pepper
2-4 T oil

4 T maple syrup
1 C pecans, finely chopped
1/2 C orange juice
1/2 tsp. cumin
1/2 tsp. cayenne pepper

Rinse pork and pat dry.  Season with salt and pepper.  Heat the oil in a 12-inch skillet. 
Put syrup in a shallow dish and dip the meat.  Press into pecans. Place meat in skillet and brown on the both sides. Remove to a plate. Finish browning all the meat.  Remove all the meat from the skillet.  Add orange juice and spices to the juices in the skillet and bring to a boil.  Return the meat to the skillet, cover and simmer for about 20 minutes or until fully cooked.