It’s another cold day in Colorado, and I miss standing out on the deck grilling. I still grill in the winter, just not as much. One thing I like cooked in a skillet just as much as on a grill is pork chops, or cutlets. I usually call them chops if they have a bone, and cutlets if they are boneless. I am going to use boneless today, and I am cooking them inside in a skillet. Sigh. I will grill another day. I will pair these with some nice roasted red potatoes and a salad with apples and cheddar cheese. I will probably whip up a salad dressing with stone ground mustard.
Balsamic Glazed Pork Cutlets
- 4 (6 ounce) boneless pork chops
- Salt and pepper
- 2 Tbsp olive oil
- 1 garlic clove, minced
- 6 Tbsp balsamic vinegar
- 2 Tbsp packed brown sugar
- 2 Tbsp unsalted butter
- 1 Tbsp chopped fresh parsley
- 1 Tbsp Dijon mustard
- Pat pork dry with paper towels and season with salt and pepper.
- Heat oil in 12 inch nonstick skillet over medium-high heat until shimmering.
- Cook 4 cutlets until golden brown on both sides and cooked through, about 4 minutes per side.
- Transfer to platter and tent loosely with aluminum foil.
- Reduce heat to medium, add garlic to now-empty skillet, and cook until fragrant, about 30 seconds.
- Add vinegar and sugar and cook until slightly thickened, about 3 minutes.
- Off heat, whisk in butter, parsley, and mustard.
- Season with salt and pepper to taste.
- Pour sauce over cutlets and serve.