Pan Seared Pork Cutlets with Mustard Cream Gravy

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

Pan Seared Pork Cutlets with Mustard Cream Gravy

Prep Time2

Cook Time15

Total Time17

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

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
½ tsp thyme
½ tsp salt
½ tsp pepper
sprinkle of parsley optional

For Serving

couscous rice, spaetzle or other cooked starch of your choice

Instructions

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.
Enjoy!

Notes

If you wish to thicken the sauce, make a slurry of cold water and corn starch and mix in a little at a time to the desired thickness. See me do this in the video that is shared in the post above.

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