Prep Time: 15 minutes
4 boneless pork loin cutlets, pounded to 1/4-inch thick
2 teaspoons butter
2 tablespoons brown mustard (Dijon or stoneground)
2 tablespoons lemon juice
2 teaspoons dill weed
Servings: 4
In a small bowl, stir together mustard, lemon juice and dill weed. In a large heavy skillet, melt butter over medium-high heat. Brush cutlets on both sides with mustard sauce; cook quickly until browned on both sides, turning once. Serve hot.
4 boneless pork loin cutlets, pounded to 1/4-inch thick
2 teaspoons butter
2 tablespoons brown mustard (Dijon or stoneground)
2 tablespoons lemon juice
2 teaspoons dill weed
Servings: 4
In a small bowl, stir together mustard, lemon juice and dill weed. In a large heavy skillet, melt butter over medium-high heat. Brush cutlets on both sides with mustard sauce; cook quickly until browned on both sides, turning once. Serve hot.
