Honey Mustard Pork Cutlets

Submitted by Scoutie

"This is very good! I serve it with her smashed broccoli potatoes which I have also posted. I have used lemon Instead of the vinegar, used the juice from half the zested lemon. This is adapted from Rachel Ray, Food Network, hope you enjoy!"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 4 thin-cut boneless pork loin chops
• salt & freshly ground black pepper
• 1⁄2 cup stone ground dijon mustard
• 1⁄4 cup honey
• 2 tablespoons cider or 2 tablespoons wine vinegar
• 1 cup panko breadcrumbs
• 2 tablespoons freshly chopped thyme leaves
• 1 lemon, zested
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 tablespoons orange marmalade or 2 tablespoons apricot preserves
• 1 cup chicken stock
• 2 teaspoons Worcestershire sauce

directions

1. Line a baking sheet with a wire rack. Spray rack with Pam.
2. Heat the oven to 275 degrees F.
3. Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
4. In a shallow dish combine the mustard, honey and vinegar.
5. Add the chops and turn to coat in sticky sauce.
6. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly.
7. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side.
8. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp.
9. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock.
10. Cook for a couple of minutes to thicken and season with salt and pepper, to taste.
11. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.