Dijon Pork Cutlets

Oxmoor House
Pounding the chops to 1/4-inch thickness cuts the cooking time.
4 servings (serving size: 2 cutlets)


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8 (2-ounce) boneless center-cut loin pork chops
3 tablespoons Dijon mustard
3 tablespoons sugar
1 1/2 teaspoons cider vinegar
1/4 teaspoon crushed red pepper
Cooking spray
1/4 cup water


Prep: 4 Minutes
Cook: 8 Minutes
Stand: 15 Minutes

Place pork between 2 sheets of heavy-duty plastic wrap; pound each piece to a 1/4-inch thickness, using a meat mallet or rolling pin.

Combine mustard and next 3 ingredients in a small bowl. Place pork in a shallow dish; spoon 2 tablespoons mustard mixture over pork, turning to coat. Let stand 15 minutes.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook 4 minutes on 1 side; turn pork, and spoon reserved mustard mixture over pork. Cook pork 2 minutes or just until done.

Add water, stirring slightly; cook 2 minutes or until slightly thickened. Turn pork to coat, and place on a serving platter. Pour pan juices over pork.

Created date

March 2010

Nutritional Information

Calories 225
Fat 8.2 g
Satfat 2.7 g
Protein 26.4 g
Carbohydrate 10.8 g
Cholesterol 73 mg
Iron 1.3 mg
Sodium 338 mg
Caloriesfromfat 33 %
Fiber 0.2 g
Calcium 36 mg