Taste the Magic that Spicy Beer Mustard Bestows on Pork Cutlets

I’m a fan of pork cutlets. I appreciate their fresh flavor and ease of preparation – quick and simple. When I prepared the cutlets in past times (prior to the creation of Spicy Beer Mustard), upon first taste, I was left wanting more. Maybe I yearned for spice, depth of flavor, a taste that lingered on the tongue? Spicy Beer Mustard sauce stepped up to answer my plea. Now Spicy Beer Mustard and pork cutlets fill-the-bill for light, quick, simple and luscious!

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See the recipe that follows: And

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Start with fresh pork cutlets,saute/brown the cutlets, and add only a few ingredients to create a rich, full-0of-flavor and light evening meal.  Serve with a sweet potato and a crisp salad.  Do it all in 20 minutes!

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Ingredients

• 2 cutlets
• 2 Tb. Canola oil
• 1/2 tsp. salt
• 3 grinds fresh black pepper
• 2-3 Tb. flour
• 1/4 cup chicken broth
• 1/4 cup white wine or chicken broth
• 2 Tb. Spicy Beer Mustard
• 2 Tb. Half & Half cream
• 1/2 tsp dried thyme or 1 branch fresh thyme

Pour 2-3 Tb. oil in your favorite saute skillet.  Ideally, the skillet will hold all of the cutlets although during browning process give the cutlets room so that they brown rather than steam!  

Season the cutlets with salt and pepper.  Dust with flour, a light dusting.

When the oil sizzles, brown each cutlet, approximately 2 minutes/side.

Remove the cutlets from the saute pan.

Pour off the oil, and turn the heat to low. 

Add the chicken broth and the white wine and the thyme.  At this time in the process, you may return the cutlets to the saute pan if they need more cooking.  Do not over cook pork cutlets.  In my experience, the browning process also fries them to doneness.

To finish the sauce.  Remove the cutlets from the skillet.  Then boil down the quantity of liquid from the original 4 Tb. to 3 Tb.  

Stir in the Spicy Beer Mustard and add the cream.  The mixture will thicken nicely.  Simmer for 2 minutes and add more cream to achieve the consistency you like.

Pour the sauce over the cutlets and serve hot!

May I add that you, the Chef may double, triple and quadruple this recipe with a flick of your phone calculator?