Pork Cutlets with Mustard Sauce

So the first recipe I’m posting on the new site is actually my most recent. We eat a lot of pork because we find it on sale quite often, buy in bulk, and freeze it. This saves us a lot of money and generally means we have something available when we don’t know exactly what we want. Pork is very versatile, and I’ve got a ton of great recipes for it but the other night I wanted to try something a little different, so I came up with Pork Cutlets with Mustard Sauce. This turned out great so I thought I’d share it right away.

This recipe, served with some steamed vegetables and a side of wild rice or pasta, looks very elegant and would definitely impress your girlfriend, or that hot chick you finally worked up the courage to ask out (my wife loved it) but it’s also very quick and simple. There’s not a lot of prep work, and it cooks rather quickly, giving you more time to enjoy your evening.

Pork
4 pork cutlets, about ½” thick
1 tsp salt
1 tsp pepper
1 tsp garlic powder

Mustard Sauce
1 cup chicken stock (or 1 cube chicken bouillon dissolved in 1 cup water)
1 Tablespoon dijon mustard
¼ tsp salt
¼ tsp pepper
¼ cup water
1 tsp – 1 tablespoon cornstarch

Bring chicken stock to a boil and cook until reduced by ½ cup

While stock is reducing, preheat grill, season both sides of pork and cook 3-5 minutes per side or until the internal temperature reaches 145°F. Remove the pork from the grill and cover with aluminum foil, allowing the meat to rest for an additional 5 minutes.

Once stock is reduced turn off heat, whisk cornstarch into water (1 tsp will result in a thinner consistency and 1 tablespoon will result in thicker, almost gravy like consistency), then add mixture to stock, whisking thoroughly. Whisk in mustard, salt and pepper, then remove from heat.

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