Dilled Pork Cutlets
4 3-4 ounce pork cutlets, 1/4" thick
2 teaspoons butter
2 tablespoons brown mustard (Dijon or stoneground)
2 tablespoons lemon juice
2 teaspoons dill weed
In a small bowl, stir together mustard, lemon juice and dill weed. In a
large heavy skillet, melt butter over medium-high heat. Brush cutlets on
both sides with mustard sauce; cook quickly until browned on both sides,
turning once. Serve hot. Serves four
May your Christmas Dreams always be filled with Magic
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Merry Christmas! Happy Hannukah! Joyous
Yule! whatever you celebrate, may you all have a wonderful holiday
season and a happy new year.
Angelique
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