Pork Cutlets with Creamy Dijon Sauce

Categories: Pork
Contributed by: Jacqueline&David

These remind me of Germany, but I don't know that they're German. This is EXCELLENT over spaetzle (see recipe in noodle category.) That's the best way to eat it. The sauce is so creamy and the spaetzle so buttery, well, it's a match made in heaven. If you aren't going to bother making the spaetzle, egg noodles are also good underneath. There will be plenty of sauce to mop up. But if you are willing to make the spaetzle, you'll be rewarded. Get whatever cut of pork you have the most experience making very tender. For me it is those boneless pork cutlets that are a little longer and floppier than regular boneless pork chops. I don't know how else to describe them. I can't find them all the time, but they're usually near the pork chops if the store has them at all. They were easier to find in New England than down in NC. Their flavor and tenderness were superior to any pork chop I've tried to cook since. They may have been called sirloin cutlets, but they aren't the same as a sirloin chop (I think??)

INGREDIENTS

4 boneless pork cutlets ( the cutlets seemed most tender but chops such as sirloin chops, loin, rib, pork loin blade, each 1/2 inch thick or so okay)
1 medium carrot, shredded
1 small onion, minced (kind of fine)
2 T dry white wine
2T dijon mustard (Grey Poupon our favorite)
3/4 t salt
1/4 t fresh ground black pepper
1/4 t thyme leaves (dry)
1 C water
1/2 C milk
2 t all-purpose flour
optional: 1 T chopped parsley (I never bothered!)

DIRECTIONS

1. In large skillet over med-high heat, heat oil and brown cutlets well on both sides. Remove cutlets as they brown from skillet (not enough room for all at once, I believe.)
2. In remaining drippings in pan over medium heat, cook shredded carrot and minced onion until tender, stirring now and then. Stir in wine, mustard, salt, pepper, thyme, and 1 C water. Return cutlets to skillet and over high heat, bring to boil. Reduce heat to low, cover and simmer 30 minutes, turning once during cooking time.
3. Blend milk and flour together in a cup, then gradually stir the mixture into the simmering cutlet mixture. Stir constantly, cooking over medium heat until sauce thickens a little. You need to be sure this is at least a couple of minutes or so in order for raw flour taste to subside. If using parsley, once plated, garnish the meat w/ it, otherwise don't bother. ;-)