Pork Cutlets with Maple Mustard and Sage Sauce
Elevate your dinner table with these irresistible Pork Cutlets with Maple Mustard and Sage Sauce—a dish that expertly balances savory and sweet flavors. Tender, golden-brown pork cutlets are pan-seared to perfection, then coated in a luscious sauce made with maple syrup, Dijon mustard, earthy sage, and a touch of cream for richness. This quick and elegant recipe comes together in just 35 minutes, making it perfect for weeknight meals or special occasions. Serve with mashed potatoes or roasted vegetables to soak up every drop of the velvety, flavor-packed sauce. Whether you're a fan of comforting classics or crave bold, aromatic flavors, this recipe will quickly become a favorite in your repertoire!
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Recipe Information
Ingredients
- 4 pieces Pork cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 0.75 cup Chicken stock
- 2 tablespoons Maple syrup
- 1.5 tablespoons Dijon mustard
- 1 tablespoon Fresh sage leaves, finely chopped
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Place the pork cutlets on a clean surface and pat them dry with paper towels. Season both sides of the cutlets evenly with salt and black pepper.
Dredge each cutlet lightly in the all-purpose flour, shaking off any excess. Set aside on a plate.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat until the butter melts and begins to foam.
Add the pork cutlets to the skillet in a single layer (work in batches if necessary to avoid overcrowding) and cook for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the cooked cutlets to a plate and cover loosely with foil to keep warm.
In the same skillet, lower the heat to medium-low and add the remaining 1 tablespoon of butter along with the minced garlic. Cook for 30 seconds, stirring frequently, until fragrant.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the broth simmer for 1-2 minutes to reduce slightly.
Whisk in the maple syrup, Dijon mustard, and chopped sage. Cook for another 2 minutes, allowing the flavors to meld.
Stir in the heavy cream and cook for 1-2 minutes more, or until the sauce is smooth and slightly thickened. Taste and adjust seasoning with additional salt or pepper if needed.
Return the cooked pork cutlets to the skillet, turning them to coat in the sauce. Let them warm through for about 1 minute.
Garnish with freshly chopped parsley if desired and serve immediately with your choice of side dishes, such as mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 3268 mg | 142% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 27.5 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1804 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
