Dijon pork cutlets

Total Time
12 min
4 min
8 min
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)

Dijon mustard

3 Tbsp


3 Tbsp

Apple cider vinegar

1½ tsp

Crushed red pepper flakes

1 tsp

Cooking spray

1 spray(s)


¼ cup(s)


  1. 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.
  2. 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.
  3. 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.
  4. 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).