Dilled Pork Cutlets

Description

Pork Recipes by the South Carolina Department of Public Health, public domain government resource—original source of recipe

• Serves: 4

Ingredients

• 4 x 3-4 ounce pork cutlets, ¼" thick
• 2 teaspoons butter
• 2 tablespoons brown mustard (Dijon or stoneground)
• 2 tablespoons lemon juice
• 2 teaspoons dill weed

Procedures

1. In a small bowl, stir together mustard, lemon juice and dill weed.
2. In a large heavy skillet, melt butter over medium-high heat.
3. Brush cutlets on both sides with mustard sauce; cook quickly until browned on both sides, turning once.
4. Serve hot.