Honey Mustard Cutlets

4 thin-cut boneless pork loin chops

Salt and freshly ground black pepper

1/4 cup Dijon mustard

1/4 cup honey

2 T. cider vinegar

1 cup bread crumbs

2 T. ground thyme leaves

1 lemon, zested

2 T. extra-virgin olive oil

2 T. butter

2 T. flour

2 T. orange marmalade or apricot preserves

1 cup chicken stock

2 tsp. Worcestershire sauce

 

***Line a baking sheet with a wire rack Heat the oven to 275 degrees***

 

1.  Trim the fat from the chops and sandwich each chop between pieces of waxed paper or plastic.  Pound the chops to 1/8 inch 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 sticky sauce.

3.  On a plate combine the bread crumbs with the thyme and zest of the lemon.  Press chops in the crumbs to coat evenly.

4.  Heat the oil, in a 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.

5.  To the skillet, over low heat, add the butter and melt.  Whisk in the flour and cook for 1 minutes.  Stir in the preserves, them whisk in the stock and Worcestershire sauce.  Cook for a couple of minutes to thicken and season with salt and pepper, to taste.

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

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