Crispy Honey Mustard Pork Cutlets
Thin pork cutlets seared until crisp, then brushed with a glossy honey-mustard pan sauce.
Steps
- 1
Pat the pork dry and season both sides with the salt and black pepper. Lightly dredge each cutlet in the flour, shaking off the excess.
- 2
Heat the olive oil and butter in a large skillet over medium-high heat.
- 3
Cook the pork for 2 to 3 minutes per side until golden and cooked through, then transfer to a plate.
- 4
Lower the heat to medium and whisk the dijon, honey, apple cider vinegar, and chicken broth into the skillet.
- 5
Simmer for 1 to 2 minutes until the sauce reduces slightly and looks glossy.
- 6
Return the pork to the skillet and turn the cutlets in the sauce until coated and warmed through.
- 7
Finish with parsley if using and serve right away.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Serve these over mashed potatoes or buttered egg noodles so none of the sauce goes to waste.
- Add a few thin apple slices to the skillet after the pork comes out if you want a sweeter, more autumn-leaning version.
- A little whole grain mustard in the sauce gives it more texture and a sharper edge.
- If your cutlets are extra thin, pull them a little early and let the residual heat finish the job so they stay tender.