Pork Cutlets with Apricot-Mustard Sauce

Photo: Julie Bidwell; Styling: Gerri Williams for James reps

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.

Yield: Serves: 4
Cost per Serving: $2.01
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Nutritional Information

Amount per serving
  • Calories: 585
  • Fat: 38g
  • Saturated fat: 13g
  • Protein: 30g
  • Carbohydrate: 34g
  • Fiber: 0.0g
  • Cholesterol: 105mg
  • Sodium: 601mg


  • 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


  1. 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. 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.
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