Quick Pork Cutlets with Tangy Pan Sauce
Elevate your weeknight dinner game with these Quick Pork Cutlets with Tangy Pan Sauce, a recipe designed for maximum flavor with minimal effort. Tender boneless pork cutlets are lightly floured and pan-seared to golden perfection, creating a crispy exterior that gives way to juicy meat. The magic lies in the savory, tangy pan sauce—a harmonious blend of chicken broth, Dijon mustard, apple cider vinegar, and a touch of honey for balance. This versatile dish comes together in just 25 minutes, making it an ideal choice for busy families or impromptu gatherings. Garnished with fresh parsley and paired with comforting sides like mashed potatoes or steamed vegetables, this recipe brings bold, restaurant-quality flavors straight to your table. Keywords: quick pork cutlets, tangy pan sauce, easy dinner recipe, weeknight meal, pan-seared pork, delicious pork recipe.
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Recipe Information
Ingredients
- 4 pieces boneless pork cutlets
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cups chicken broth
- 1 tablespoons Dijon mustard
- 1 tablespoons apple cider vinegar
- 1 teaspoons honey
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Place the pork cutlets between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
In a shallow dish, mix together the all-purpose flour, salt, black pepper, and garlic powder.
Dredge each pork cutlet in the seasoned flour, shaking off any excess, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the butter and let it melt.
Once the butter is foaming, add the pork cutlets to the skillet in a single layer (work in batches if necessary). Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove the cutlets from the skillet and set them aside on a plate, tented with foil to keep warm.
In the same skillet, carefully pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Whisk in the Dijon mustard, apple cider vinegar, and honey, and let the sauce simmer for 2-3 minutes or until slightly thickened.
Return the pork cutlets to the skillet, turning them to coat in the sauce. Let them warm through for about 1-2 minutes.
Transfer the cutlets to serving plates and spoon the pan sauce over the top. Garnish with fresh parsley if desired.
Serve immediately with your choice of side dishes, such as mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3226 mg | 140% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 6.2 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1447 mg | 31% | |
*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.
