Dilled Pork Cutlets
These thin cutlets take very little time to cook, making for an easy main dish on a weekday or for the weekend. Serve with rice pilaf and steamed green beans.
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
- In a small bowl, stir together mustard, lemon juice and dill weed.
- In a large heavy skillet, melt butter over medium-high heat.
- Brush cutlets on both sides with mustard sauce; cook quickly until browned on both sides, turning once, about 5 minutes total. Serve hot.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 182 calories Protein 23 grams Fat 8 grams Sodium 230 milligrams Cholesterol 80 milligrams.
Recipe provided courtesy of National Pork Board.