Pat the chicken or pork dry with a paper towel and season generously with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken or pork and cook until browned and cooked through, about 5–8 minutes per side. Transfer to a cutting board and set aside. Carefully wipe out the pan.

In the same pan, melt the butter over medium heat. Add the chopped pecans and cook, stirring frequently, until fragrant and lightly toasted, about 1–2 minutes.

Stir in ¼ cup water, maple syrup, Dijon mustard, chicken stock concentrate, and a pinch of pepper. Cook, stirring frequently, until the sauce thickens slightly, about 2–3 minutes.

Slice the chicken or pork crosswise. Divide between two plates along with your choice of sides, and spoon the maple-pecan sauce over the top.