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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.
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
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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