4 pork sirloin cutlets, tenderized, about 1/4-inch thick
4 tablespoons flour
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
2 tablespoons cider vinegar
2 tablespoon prepared mustard
2 teaspoons dill weed
Stir together flour, salt and pepper and coat cutlets.
In a large skillet over medium-high heat, melt butter to sizzling and add cutlets.
Sauté until golden brown on one side; turn cutlets and add remaining ingredients
to skillet. Bring to a boil, lower heat and cover. Simmer for 10-12 minutes, until
pork is cooked through.
Remove cutlets to a warm platter, boil and stir pan juices until thickened; serve
cutlets with pan sauce.
5 minutes prep | 15 minutes cook | Serves 4
This quick braised dish is a simple dish for a weekday dinner.
Serve steamed whole green beans, roasted potato spears and baked apples.