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Beer-Braised Cutlets

Beer Braised Cutlets


  • 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
  • 1 cup beer
  • 2 tablespoons cider vinegar
  • 2 tablespoon prepared mustard
  • 2 teaspoons brown sugar
  • 2 teaspoons dill weed


  1. Stir together flour, salt and pepper and coat cutlets.
  2. 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.
  3. 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

Serving Suggestions

This quick braised dish is a simple dish for a weekday dinner.

Serve steamed whole green beans, roasted potato spears and baked apples.

Nutrition: Calories: 228 calories Protein: 23 grams Fat: 8 grams Sodium: 450 milligrams Cholesterol: 70 milligrams Saturated Fat: 3 grams Carbohydrates: 12 grams Fiber: 1 grams

Recipe and photo credit: National Pork Board -


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