Dijon pork cutlets
7
Points®
Total time: 12 min • Prep: 4 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked lean boneless pork chop(s)
16 oz
Dijon mustard
3 Tbsp
Sugar
3 Tbsp
Apple cider vinegar
1.5 tsp
Crushed red pepper flakes
1 tsp
Cooking spray
1 spray(s)
Water
0.25 cup(s)
Instructions
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).
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