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This recipe is a great quick weeknight go-to. I decided to make something with a few basic items that we had in the kitchen.


Here’s what you’ll need:

-1 package of thin sliced pork cutlets (usually about 4-6 cutlets)

-2 cloves of garlic peeled

-3 TBSP Dijon mustard(I prefer Grey Poupon with whole mustard seeds)

-1/2 cup apple cider vinegar

-1/4 cup of olive oil




The first thing you’ll need to do is to trim any excess fat off of the cutlets. Wash and dry your pork. Once they are dry, season each side of the cutlets with salt and pepper. In a large saute pan over med-high heat, add your half of the olive oil. Once the oil is hot, place your cutlets in the pan and cook each side for about 2-3 minutes per side, Mobdro depending on thickness. Try to get a sear on them while being sure not to overcook them as they will get tough. Remove them from the pan after they are cooked most of the way and set aside.

Next, add the remainder of the olive oil. Crush the garlic gloves and add to the pan. Add the apple cider vinegar to pan. Use a wooden spoon and use the vinegar to deglaze the pan a bit. Whisk your Dijon mustard in a little at a time until the mixture is well blended. Cook on low-medium heat for 2 minutes or so. Add back in the pork and all of the juice from the meat. Coat the cutlets in the sauce and serve once they are nice and warm.