Honey mustard cutlets

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
4 thin-cut boneless pork loin chops
Salt and freshly ground black pepper
60ml grainy dijon mustard
60ml cup honey
30ml cider or wine vinegar
115g bread crumbs
Handful of freshly chopped thyme leaves
Grated rind of 1 lemon
30ml extra-virgin olive oil
30g butter
30g plain flour
30g orange marmalade or apricot preserves
250ml chicken stock
2 tsp Worcestershire sauce
1) Heat the oven to 140C/Gas2. Place a wire rack on a baking tray. Trim the fat from the chops and sandwich each one between 2 pieces of waxed paper or plastic wrap. Pound the chops to 3mm thickness and season with salt and pepper, to taste.

2) In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in the sticky sauce. On a plate combine the breadcrumbs with the thyme and zest of the lemon. Press the chops in the crumbs to coat evenly.

3)Heat the oil in large frying pan over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on rack and put the baking tray in the oven to keep them crisp.

4) Meanwhile, add the butter to the pan and melt over low heat. Whisk in the flour and cook for 1 minute. Stir in the marmalade, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste.

5) Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

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