Honey mustard cutlets

1

Ingredients

  • 4 thin-cut boneless pork loin chops
  • Salt and freshly ground black pepper
  • 60ml grainy dijon mustard
  • 60ml cup honey
  • 30ml cider or wine vinegar
  • 115g bread crumbs
  • Handful of freshly chopped thyme leaves
  • Grated rind of 1 lemon
  • 30ml extra-virgin olive oil
  • 30g butter
  • 30g plain flour
  • 30g orange marmalade or apricot preserves
  • 250ml chicken stock
  • 2 tsp Worcestershire sauce

Use imperial measurements

Method

How to make Honey mustard cutlets

1) Heat the oven to 140C/Gas2. Place a wire rack on a baking tray. Trim the fat from the chops and sandwich each one between 2 pieces of waxed paper or plastic wrap. Pound the chops to 3mm thickness and season with salt and pepper, to taste.

2) In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in the sticky sauce. On a plate combine the breadcrumbs with the thyme and zest of the lemon. Press the chops in the crumbs to coat evenly.

3)Heat the oil in large frying pan over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on rack and put the baking tray in the oven to keep them crisp.

4) Meanwhile, add the butter to the pan and melt over low heat. Whisk in the flour and cook for 1 minute. Stir in the marmalade, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste.

5) Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

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