Nice, thin pork cutlets cook like a flash in the skillet and the gravy takes only minutes to whip up. Pair this with a simple tossed salad and this quick dish makes a lovely meal for a busy weeknight supper.
To begin, heat about 2 tablespoon of extra virgin olive oil in a large skillet over medium heat. Salt and pepper your pork cutlets.
Sear the cutlets in the skillet until just cooked through and slightly browned on both sides. Don’t crowd your skillet. If you have too many to fit easily, work in batches and keep the finished cutlets in a dis in your oven set to ‘warm.”
Repeat with all of the cutlets. When the cutlets are cooked, keep them warm and prepare the gravy.
With the heat momentarily turned off, pour in 1 cup of dry white wine. Turn the stove back on low.
With a whisk, work the little brown bits loose from the pan.
Whisk in 2 tablespoons of whole grain Dijon mustard.
When the mustard is whisked in, pour in 1 cup, of heavy cream. Yes.
Whisk it all together and cook over low heat until the gravy just begins to bubble. Turn off the heat and sprinkle in a touch of thyme, salt and pepper.
Serve your pork chops with your favorite starch – I chose a bed of golden couscous tonight. Sometimes I make spaetzle, and other times orzo or rice. It just depends on the mood I’m in. Top with the creamy, golden gravy.
Give it a toss of parsley and enjoy!
- 6-8 thin cut pork cutlets, boneless
- 2 Tb extra virgin olive oil
- salt & pepper
- 1 c dry white wine
- 2 Tb whole grain Dijon mustard
- 1 c heavy cream
- ½ tsp thyme
- ½ tsp salt
- ½ tsp pepper
- sprinkle of parsley
- couscous, rice, spaetzle or other cooked starch of your choice
- To begin, heat the evoo in a large skillet over medium heat. Salt and pepper your pork cutlets. Cook the cutlets in the skillet of a few minutes on each side, until golden, and just cooked through. Do not crowd the pan, give them plenty of room. Work in batches if necessary, keeping the finished cutlets in a dish on your oven set to "warm." When the cutlets are all cooked, keep them warm while you whip up the gravy.
- Turn your stove eye off and whisk in the white wine. Turn the eye back on low and whisk in the gravy, then the cream. Let the gravy cook until it just begins to bubble, whisking continually. Stir in the thyme, salt and pepper.
- Serve the cutlets over a bed of the starch of your choice (i.e. couscous, pasta) and bathed in gravy. Top with a pinch of parsley.