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Thin cutlets take very little time to cook. Serve with rice pilaf and steamed green beans.

Dilled Pork Cutlets

4 boneless pork loin cutlets, pounded to 1/4-inch thickness
2 teaspoons butter
2 tablespoons brown mustard (Dijon or stoneground)
2 tablespoons lemon juice
2 teaspoons dill weed

1. In a small bowl, stir together mustard, lemon juice and dill weed.
2. In a large heavy skillet, melt butter over medium-high heat.
3. Brush cutlets on both sides with mustard sauce; cook quickly until browned on both sides, turning once, about 5 minutes total. Serve hot.

Serves 4.

Nutrition Facts
Calories 182 calories
Protein 23 grams
Fat 8 grams
Sodium 230 milligrams
Cholesterol 80 milligrams

Recipe provided courtesy of Pork: The Other White Meat.