Pan Seared Pork Cutlets with Mustard Cream Gravy

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.

Pan Seared Pork Cutlets with a delicious Mustard Cream Gravy. Get this impressive, yet simple recipe from Cosmopolitan Cornbread

To begin, heat about 2 tablespoon of extra virgin olive oil in a large skillet over medium heat. Salt and pepper your pork cutlets.

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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.”

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Repeat with all of the cutlets. When the cutlets are cooked, keep them warm and prepare the gravy.

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With the heat momentarily turned off, pour in 1 cup of dry white wine. Turn the stove back on low.

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With a whisk, work the little brown bits loose from the pan.

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Whisk in 2 tablespoons of whole grain Dijon mustard.

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When the mustard is whisked in, pour in 1 cup, of heavy cream. Yes.

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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.

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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.

Pan Seared Pork Cutlets with a delicious Mustard Cream Gravy. Get this impressive, yet simple recipe from Cosmopolitan Cornbread

Give it a toss of parsley and enjoy!

Pan Seared Pork Cutlets with a delicious Mustard Cream Gravy. Get this impressive, yet simple recipe from Cosmopolitan Cornbread

Pan Seared Pork Cutlets with a delicious Mustard Cream Gravy. Get this impressive, yet simple recipe from Cosmopolitan Cornbread

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Pan Seared Pork Cutlets with Mustard Cream Gravy

Pan Seared Pork Cutlets with Mustard Cream Gravy

Yield: 8
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes

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.

Ingredients

  • 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

For Serving

  • couscous, rice, spaetzle or other cooked starch of your choice

Instructions

  1. To begin, heat the oil in a large skillet over medium heat.
  2. Salt and pepper your pork cutlets.
  3. 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.
  4. Turn your stove eye off and whisk in the white wine.
  5. Turn the eye back on low and whisk in the gravy, then the cream.
  6. Let the gravy cook until it just begins to bubble, whisking continually.
  7. Stir in the thyme, salt and pepper.
  8. Serve the cutlets over a bed of the starch of your choice (i.e. couscous, pasta) and bathed in gravy.
  9. Top with a pinch of parsley.
  10. Enjoy!
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 693 Total Fat 42g Saturated Fat 14g Trans Fat 0g Unsaturated Fat 25g Cholesterol 118mg Sodium 587mg Carbohydrates 38g Net Carbohydrates 0g Fiber 2g Sugar 2g Sugar Alcohols 0g Protein 34g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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