Ingredients
- 4 thin-cut boneless pork loin chops
- Salt and freshly ground black pepper
- 1/4 cup grainy Dijon mustard
- 1/4 cup honey
- 2 tablespoons cider or wine vinegar
- 1 cup bread crumbs
- 2 tablespoons freshly chopped thyme leaves
- 1 lemon, zested
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons orange marmalade or apricot preserves
- 1 cup chicken stock
- 2 teaspoons Worcestershire sauce
Directions
Line a baking sheet with a wire rack.
Heat the oven to 275 degrees F.
Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.
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By heather_a_rober...
Warwick, RI
on December 04, 2011
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The gravy is just great. Very tasty.
By lcvacanti_9591505
Omaha, NE
on November 01, 2011
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This was just delicious! I had no problem with the breading not sticking. I dipped the cutlets into flour and shook off the excess before I dipped into the honey mustard mixture. And after breading, I put the cutlets on a rack and refrigerated until I was ready to cook. The gravy thickened up nicely and it was very flavorful, although I thought it was just a little too sweet.
By rkmlksfs
Lake Havasu Cit...
on September 22, 2011
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I couldn't get the breading to stick well, but the flavors were there, it just didn't look good
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