4 boneless pork loin cutlets, pounded to 1/4-inch thickness
1 tablespoon butter
3 tablespoons mayonnaise
1 tablespoon stone-ground mustard
2 tablespoons lemon
2 teaspoons dill weed
Blend together mayonnaise, mustard, lemon juice and dill weed.
In a heavy skillet, melt butter over medium-high heat (do not allow to brown).
Add cutlets. Brush with dill sauce. Cook over medium heat, turning often and brushing
often with sauce, until lightly browned, about 10 minutes.