Dijon Pork Cutlets Recipes

Steps:

• Sprinkle pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork over medium heat for 4-6 minutes on each side or until lightly browned. Remove and keep warm., Add the remaining ingredients to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chops to the pan. Reduce heat; cover and simmer for 3-4 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 375°. Spread mustard onto both sides of pork chops; place on a greased baking sheet. Mix bread crumbs with pepper; press onto top and sides of chops. , Bake until lightly browned and a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.

Steps:

• Place pork between 2 layers of plastic wrap and pound to 1/4 inch thickness.
• Combine mustard, sugar, cider vinegar, and crushed red pepper in a small bowl. And rub on both sides of the pork. Let sit for 15 minutes.
• Heat a large skillet to medium high heat, and coat with cooking spray. Add pork and cook for 4 minutes on one side, turn over and spoon reserved mustard mixture over pork. ook for for 2 minutes or until done.
• Add water, stirring slightly until thickened. Turn pork to coat and place on a serving platter. Pour juices over pork.

Steps:

• Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
• Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
• Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

Steps:

• Sprinkle pork chops with lemon pepper. In a large nonstick skillet, heat oil over medium heat. Brown chops on both sides., In a small bowl, whisk orange juice, mustard and honey until blended; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 5-8 minutes or until a thermometer inserted in pork reads 145°. , Remove chops from pan; keep warm. Bring sauce to a boil; cook until mixture is reduced to 1/4 cup, stirring occasionally. Serve with chops.

Steps:

• Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°., Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.

Steps:

• Slice the pork into 1/4 inch thick slices.
• Place pork between sheets of waxed paper and pound thin.
• Combine the Dijon or spicy brown mustard with the honey.
• Using a pastry brush spread the mustard mixture on both sides of each pork slice.
• Mix the egg white with the water in a bowl.
• Dip the pork in the egg, then in the bread crumbs to coat both sides.
• Lightly coat a heavy 12-inch skillet with the cooking spray and set over moderate heat for 30 seconds. Add 1 tablespoon oil and heat.
• Add the pork and cook until crisp and lightly browned.
• Garnish with the lemon wedges and serve.