Honey Mustard Pork Cutlets

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a baking sheet with a wire rack. Spray rack with Pam.
  • Heat the oven to 275 degrees F.
  • 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.
  • In a shallow dish combine the mustard, honey and vinegar.
  • Add the chops and turn to coat in sticky sauce.
  • On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly.
  • 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.
  • Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp.
  • 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.
  • Cook for a couple of minutes to thicken and season with salt and pepper, to taste.
  • Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.
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