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This speedy skillet dinner is simple enough for family, sophisticated enough for company. Serve with buttered penne, a tossed green salad with balsamic vinaigrette and crusty French bread.

Provencal Pork Cutlets

1 pound pork cutlets (fresh leg of pork or tenderloin)
2 teaspoons olive oil
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup chicken broth
1/4 cup balsamic vinegar
2 tablespoons tomato paste
1 tablespoon dried minced onion
1/4 teaspoon dried thyme
1 tablespoon butter

1. If necessary pound cutlets to 1/4-inch thickness.
2. Heat oil In large nonstick skillet over medium-high heat. Coat pork cutlets with mixture of flour, salt and pepper. Sauté 3 to 4 minutes per side, until golden. Remove cutlets to a plate, cover with foil to keep warm.
3. Add broth, vinegar, tomato paste, onion and thyme to skillet; bring to a boil, scraping up brown bits on bottom of pan. Simmer about 1 to 2 minutes or until slightly thickened. Remove pan from heat, stir in butter; spoon over cutlets and serve.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.