Dijon Pork Cutlets

READY IN: 30mins
Recipe by Erin Justice

Pounding the chops to 1/4 inch cuts the cooking time.

Top Review by JustJanS

I made this tonight using two large bone-in pork chops. Although it was just for the two of us, I made all the sauce as I wanted it to go over the mash we had with the dish. I thought I had enough dijon mustard, but didn't so had to use a mix of wholegrain and dijon. I tasted them and they tasted very similar-just altered the look a bit I guess. I used brown sugar and tasted the marinade/sauce mix after adding in two tablepsoons. That was more than enough for our tastes and I added about two more teaspoons of vinegar as well. This sauce would be a great quick one for corned beef as well as pork.

Ingredients Nutrition


  1. Place pork between 2 layers of plastic wrap and pound to 1/4 inch thickness.
  2. Combine mustard, sugar, cider vinegar, and crushed red pepper in a small bowl. And rub on both sides of the pork. Let sit for 15 minutes.
  3. Heat a large skillet to medium high heat, and coat with cooking spray. Add pork and cook for 4 minutes on one side, turn over and spoon reserved mustard mixture over pork. ook for for 2 minutes or until done.
  4. Add water, stirring slightly until thickened. Turn pork to coat and place on a serving platter. Pour juices over pork.

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