- 4 thin-cut boneless pork loin chops
- Salt and freshly ground pepper
- 1/4 cup grainy Dijon mustard
- 1/4 cup honey
- two tablespoons cider or wine vinegar
- 1 cup bread crumbs
- two tablespoons freshly chopped thyme leaves
- 1 lemon, zested
- two tablespoons extra-virgin essential olive oil
- two tablespoons butter
- two tablespoons all-purpose flour
- two tablespoons orange marmalade or apricot preserves
- 1 cup chicken stock
- 2 teaspoons Worcestershire sauce
Line a baking sheet having a wire rack.
Heat the oven to 275 levels F.
Trim body fat in the chops and sandwich each chop between 2 bits of waxed paper or plastic. Pound the chops to at least oneOr8-inch thickness and season with pepper and salt, to taste.
Inside a shallow dish combine the mustard, honey and vinegar. Add some chops and switch to coat in sticky sauce. On the plate combine the bread crumbs using the thyme and zest from the lemon. Press chops within the crumbs to coat evenly. Heat the additional-virgin essential olive oil. a few turns from the pan, in large skillet over medium heat. Prepare the cutlets until crisp, three or four minutes on every side. Arrange the chops around the baking sheet using the rack and make the oven to ensure that they're crisp. Towards the skillet, over low heat, add some butter and melt. Whisk within the flour and prepare for one minute. Stir within the preserves, then whisk within the stock. Prepare for a few minutes to thicken and season with pepper and salt, to taste. Transfer the chops in the oven to some serving platter and douse with sweet-savory gravy before serving.
Recipe thanks to Rachael Ray