Pork Cutlets with Mustard Sauce
To complete the menu, sauté young, tender bitter greens such as dandelion or collard greens in butter. Drizzle with a few drops of balsamic or sherry vinegar just before serving.
- 4 boneless center-cut pork loin chops, each about 6 oz.
- Salt and freshly ground pepper, to taste
- 1 Tbs. mustard seeds
- 3 Tbs. unsalted butter
- 2 shallots, minced
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 1 tsp. chicken demi-glace
- 1/3 cup heavy cream
- 2 Tbs. honey Dijon mustard
Season the pork chops with salt, pepper and the mustard seeds, patting them firmly into the meat.
In a large fry pan over medium-high heat, melt the butter. Working in batches if needed, add the pork chops and cook, turning once, until golden on the outside and barely pink in the center, about 8 minutes total. Transfer to a plate.
Make the sauce
Add the shallots to the drippings in the pan, reduce the heat to medium and cook, stirring, for 1 minute. Add the wine, broth and demi-glace and cook, stirring to scrape up the browned bits from the pan bottom, for about 1 minute. Add the cream and mustard and cook, stirring, until smooth and bubbly, about 1 minute.
Return the pork chops and any juices from the plate to the pan. Simmer until the pork is heated through, about 1 minute. Season with salt and pepper. Divide the pork chops and sauce among 4 warmed plates and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).