Dijon pork cutlets
Toss aside any notion that it takes a lengthy ingredient list to create a restaurant-caliber recipe. This simple dish exemplifies how a few flavorful elements can elevate a dish from ho-hum to sublime. Mustard brings tangy acidity and pleasing sharpness to this dish. Sugar helps the meat caramelize and develop rich complexity. Apple cider vinegar lends a splash of brightness that brings all the flavors together. Pounding the chops to 1⁄4-inch thickness cuts the cooking time considerably. Serve this with steamed green beans or asparagus.
Uncooked lean boneless pork chop(s)
16 oz, (8 chops)
Apple cider vinegar
Crushed red pepper flakes
- Place pork between two sheets of heavy-duty plastic wrap; pound each piece to a 1⁄4-inch thickness using a meat mallet or rolling pin.
- Combine mustard and next three ingredients in a small bowl. Place pork in a shallow dish; spoon 2 tablespoons mustard mixture over pork, turning to coat. Let stand 15 minutes.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook 4 minutes on one side; turn pork and spoon reserved mustard mixture over pork. Cook pork 2 minutes or just until done.
- Add water, stirring slightly; cook 2 minutes or until slightly thickened. Turn pork to coat, and place on a serving platter. Pour pan juices over pork. Yield: 4 servings (serving size: 2 cutlets).