Honey Mustard Cutlets

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This recipe was very good and easy. I forgot to add the Worcestershire sauce at the end, but it tasted delicious anyway. It was a nice change in making pork. My husband liked it, so I will be making this again.

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I made this recipe for my family last night. I made it exactly by the recipe. It came out amazing! The seasonings were a great compliment to the pork. This became an instant family favorite. I wouldn't change a thing.

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I made this dish last night but I used chicken and bake it in the oven on a cooling rack. We loved it and will be making the over and over and I will try Pork Chops next time.

Thnaks Rach.

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I used chicken instead of pork and couldn't get my breading to stick while cooking the first two cutlets. Maybe it's because I used chicken. So with the remaining chicken breasts I them coated in flour before coating in the honey mustard sauce and breadcrumbs. This cured my breading problem. Outside of my issues with the breading, the taste of the breading on the chickent was not good to me or my family. I'm going to try one more time using pork and hopefully I'll come out with the same successful results that others have had.

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So I started with 3 "boneless, skinless chicken breasts" which I inevitably have to massacre due to my strange phobia of meat, bones, and basically all things mammal - although they are TASTY! So I digress (is that how they spell it? Any who - I mixed up 1/4 cup honey, 1/4 dijon mustard, 1 TBSP lemon juice, 1 TBSP red wine vinegar & mixed it up. I butchered my chicken breasts : I dipped all 3 into the yummy smelling mixture. I then rolled each into my already seasoned fresh out of the canister bread crumbs (I think there was some parsley in there and placed them into my "lasagna" glass pan (which has NEVER housed lasagna which I had sprayed lightly with Olive Oil PAM. (Shes the best!. After about 15 minutes on 300 I take them out and drizzle the remainder of the yummy mixture over the three breasts. Then I sprinkle some bread crumbs over the tops (it all has to match...right?...In the mean time I am making some of RR (Rach Ray summer squash saute (minus red peppers - again, my own variation and needless to say, everything turned out AWESOME!!! This is my very first recipe review as this really is one of my first attempts in the kitchen....maybe I should start a beginner blog since most of you are more than likely bored with this review! : Anyway - AWESOME recipe!

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I was looking or a recipe for honey mustard chicken and this one seemed easy so I decided to replace the pork for chicken and to bake it instead of pan sear. It was sooooo good! I actually made it with chicken on the bone and the prep time literally took about 5 minutes to get it into the oven. I just dipped the chicken pieces into the marinade, then into the bread crumbs and put it into an oven dish. I sprayed a tiny bit of olive oil on top to make sure the bread crumbs browned nicely and put it in at 350 degrees for about an hour or so (however long your oven normally takes to bake bone-in chicken and it came out perfectly! The chicken was so good it really didn't even need the sauce, but it only took another 5 minutes and definitely added to the dish. Will definitely be making this again!

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I didn't have any trouble with this recipe, it was simple & my husband said that I only cooked pork this way he would be fine with it. I think it depends on your taste buds if you will like this recipe, but it was a hit with my 2 & 4 year old who don't usually like meat.

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I'm sort of a novice in the kitchen, but my husband says if I made these once a week he'd be happy. I always skip the Worchestershire because the recipe doesn't say when to use it, and I make a thicker gravy with a bit more flour. I thought the cooking time was way off, but after making this recipe several times I have finally noticed the recipe calls for "thin-cut" chops, which I have never found in Wal*Mart. I definitely use loads more EVOO than called for, adding more during the cooking. My batter doesn't stick either when I turn the chops with tongs in the pan, but at least what's lost from the cutlets ends up in the delicious gravy! I use Great Value brand bread crumbs and orange marmalade, and although I don't usually measure, I think the apple cider vinegar does well with the honey and Dijon mustard.

Yeah, it takes me more than 30 minutes just to do this, but I never expect otherwise. Blame Rachel or blame me for being slow--the recipe is still delicious.

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This one was NOT a keeper....My husband and I didn't like this one at all. The combo of ingredients resulted in an strange off tasting result that was kind of gross. I used the orange marmalade in mine. I've tried other recipes of Rachel Ray's such as her pot roast that included an entire bottle of wine in the recipe, the pot roast recipe was a wonderful keeper but this pork chop one is definitely not. I'm really confused about all the rave reviews over this one. Different strokes for different folks I guess. I won't make this again. I will however make the Broccoli and Cheese Smashed Potatoes recipe that goes along with this Honey Mustard Cutlets recipe though; they were good as long as I add plenty of salt which brought out the flavors of the brocolli, cheese and potatoes. Without enough salt it?s bland.
for a holiday or special occasion I would use cream in place of the milk.

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looove this recipe... didnt make the gravy since everyone said it was a bit too sweet. Came out better the second time I made it when I used more EVOO in the pan. Very very easy and quick.