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.
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A Quick Note: I now make this recipe with thin sliced chicken breasts (chicken cutlets) instead of pork. Everything else is the same. You can see me make this recipe in the video below.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Article: Why I Quit Eating Pork
Watch me Cook This Recipe:
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 dish 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.
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!
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Pan Seared Pork Cutlets with Mustard Cream Gravy
- 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
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- sprinkle of parsley, optional
- couscous, rice, spaetzle or other cooked starch of your choice
- To begin, heat the oil 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 mustard, 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.
Nutritional information is auto-generated and the accuracy is not guaranteed.