Photo: Julie Bidwell; Styling: Gerri Williams for James reps
1 1/4 pounds pork cutlets (about 8)
1/4 cup all-purpose flour
3 tablespoons olive oil
1/2 cup apricot jam
1 cup low-sodium chicken broth
2 tablespoons Dijon mustard
1 tablespoon unsalted butter
How to Make It
Sprinkle pork with salt and dredge in flour. Warm oil in a large skillet over medium-high heat. Working in batches, if necessary cook pork until browned on both sides, turning once, 3 to 5 minutes total. Transfer to a plate; tent with foil to keep warm.
Add jam, broth and mustard to pan. Bring to a simmer and cook, stirring often, until slightly thickened, about 3 minutes. Remove from heat and stir in butter until melted. Pour sauce over pork and serve immediately.