Ordering Disorder
with Busy Mom
When you have kids, the battle between order and chaos at home can take place on many fronts. Ordering Disorder is about ways to fight domestic entropy with organizing tips, tricks, meal ideas and more.
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We love pork chops, but they’re one of those things that I don’t always think about, and then I exclaim, “Why don’t we have this more often?”
I recently made these pork chops, and they turned out great. As a matter of fact, someone said we should have them again sometime, so I’ve actually made them twice. That’s quite a feat for me because I have some sort of recipe amnesia and I don’t often remember things I’ve made if they are out of the usual rotation.
Ingredients:
pork sirloin cutlets, tenderized, about 1/4-inch thick
4 Tbs flour
1/2 tsp salt
1 tsp ground black pepper
2 tsp butter
8 oz beer (actually, I made these once with beef broth instead of beer and they were also good)
2 Tbs cider vinegar
2 Tbs prepared mustard
2 tsp brown sugar
2 tsp dill weed
Directions
Stir together flour, salt and pepper and coat cutlets well. In a large skillet over medium-high heat, melt butter to sizzling and add cutlets. Saute until golden brown on one side; turn cutlets and add remaining ingredients to skillet. Bring to a boil, lower heat and cover. Simmer for 10-12 minutes, until pork is cooked through. Remove cutlets to a warm platter, boil and stir pan juices until thickened; serve cutlets with pan sauce.
Verdict: the whole family loved these. It’s a great take on a classic comfort food, and we’ll put these in the regular rotation.
If I remember, that is.
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