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This quick braised dish is a simple dish for a weekday dinner. Serve steamed whole green beans, roasted potato spears and baked apples.

Beer-Braised Cutlets

4 pork sirloin cutlets, tenderized, about 1/4-inch thick
4 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
1 cup beer
2 tablespoons cider vinegar
2 tablespoons prepared mustard
2 teaspoons brown sugar
2 teaspoons dill weed

1. Stir together flour, salt and pepper and coat cutlets.
2. In a large skillet over medium-high heat, melt butter to sizzling and add cutlets. Saute until golden brown on one side; turn cutlets and add remaining ingredients to skillet. Bring to a boil, lower heat and cover. Simmer for 10 to 12 minutes, until pork is cooked through. Remove cutlets to a warm platter.
3. Boil and stir pan juices until thickened; serve cutlets with pan sauce.

Makes 4 servings.

Nutrition Facts
Calories 241 calories
Protein 27 grams
Fat 8 grams
Sodium 83 milligrams
Cholesterol 449 milligrams

Recipe and photograph provided courtesy of Pork: The Other White Meat.