ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Cutlets with Apricot-Mustard Sauce

Photo: Julie Bidwell; Styling: Gerri Williams for James reps
Prep time 5 mins
Cook time 15 mins
Yield Serves: 4
Pork Cutlets with Apricot-Mustard Sauce is a good choice for dinner in a hurry. Pork goes well with apricot or mustard, but chicken or turkey cutlets would also work for this recipe.


  • 1 1/4 pounds pork cutlets (about 8)
  • Salt
  • 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

Nutrition Information

  • calories 585
  • fat 38 g
  • satfat 13 g
  • protein 30 g
  • carbohydrate 34 g
  • fiber 0.0 g
  • cholesterol 105 mg
  • sodium 601 mg

How to Make It

  1. 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.

  2. 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.