This recipe for braised chops is a quick and simple dish for a weekday dinner. Serve steamed whole green beans, roasted potato spears and baked apples.
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 flat beer
2 tablespoons cider vinegar
2 tablespoons prepared mustard
2 teaspoons brown sugar, packed
2 teaspoons dill weed
- Stir together flour, salt and pepper and coat cutlets.
- 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.
- Boil and stir pan juices until thickened; serve cutlets with pan sauce.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 241 calories Protein 27 grams Fat 8 grams Sodium 83 milligrams Cholesterol 449 milligrams.
Recipe and photograph provided courtesy of National Pork Board.