Pork Cutlets with Mustard Gravy
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- 8 (2-ounce) boneless pork loin chops, thinly sliced (about 1 pound total)
- 1 teaspoon garlic salt
- 1¼ teaspoons ground black pepper, divided
- ¼ cup plus 2 tablespoons all-purpose flour, divided
- 3 tablespoons vegetable oil
- 1 cup chicken broth
- ½ cup heavy whipping cream
- 2 tablespoons whole-grain Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons chopped fresh sage
- ¼ teaspoon salt
- Garnish: fresh sage
- Sprinkle pork chops evenly with garlic salt and 1 teaspoon black pepper. Then sprinkle with ¼ cup flour.
- Heat a large cast-iron skillet over medium-high heat until very hot. Add oil, and swirl pan to coat. Add pork chops in 2 batches, searing heavily on each side, approximately 2 minutes per side. Remove to a plate, and keep warm.
- Add remaining 2 tablespoons flour to skillet, and whisk to combine. Continue to cook over medium heat until flour is lightly browned and nutty in fragrance, approximately 3 minutes. Whisk in chicken broth, and cook until thickened. Reduce heat to low, and whisk in cream, mustard, Worcestershire, sage, salt, and remaining ¼ teaspoon pepper.
- Return pork chops to pan, and simmer until heated through. Garnish with fresh sage, if desired.
Taste of the South http://www.tasteofthesouthmagazine.com/