Breaded Mustard & Sage Pork Cutlets
Total TimePrep/Total Time: 25 min.
At the last minute I wasn't sure what to do with my chicken breasts and when I saw this, I decided to substitute the pork. I was pleasantly surprised that it was so goooooood. Will do again another day and try the pork.
These pork chops were so moist and juicy! I had them cooked as the recipe went the first time. The second time I made them, I made a creamy Dijon sauce to go with it. A small shallot chopped fine, cooked in one pat of butter until transparent, then I added 2 Tbsp. of Dijon mustard, a tsp. of cooking Sherry, and let that simmer for a minute, then I added a quarter cup of heavy cream. When I tasted it, it needed something, so I put in a teaspoon of honey. The sauce was really good! The whole recipe just fell together easily, and my granddaughter loved it!