Coat the cutlets with the almond flour by dredging in a shallow bowl. Coat each cutlet and set aside.
Heat 2 tbsp of butter in a large skillet on medium heat. You may need to do this in 2 batches if your skillet isn't large enough. In that case, heat only 1 tbsp of butter at a time.
Add the pork cutlets (all or half depending on skillet size) and brown 2-1/2 to 3 minutes each side.
Add the remaining butter, pecans and honey to the pan and stir (if doing in 2 batches, only add half the remaining butter, half the pecans and half the honey). When blended, cover and simmer the cutlets for about 8 minutes.
Remove cutlets and sauce from pan and serve (if doing in 2 batches, keep first batch warm and repeat instructions for 2nd batch).