Balsamic-Glazed Pork Cutlets
By America's Test KitchenPublished on June 25, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
8 (3-ounce) boneless pork cutlets, ¼ inch thick, trimmedSalt and pepper 2 tablespoons olive oil 1 garlic clove, minced6 tablespoons balsamic vinegar 2 tablespoons packed brown sugar 2 tablespoons unsalted butter 1 tablespoon chopped fresh parsley 1 teaspoon Dijon mustard
Before You Begin
Serve with buttery mashed potatoes.
Instructions
- Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook 4 cutlets until golden brown on both sides and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 1 tablespoon oil and remaining 4 cutlets.
- Reduce heat to medium, add garlic to now-empty skillet, and cook until fragrant, about 30 seconds. Add vinegar and sugar and cook until slightly thickened, about 3 minutes. Off heat, whisk in butter, parsley, and mustard. Season with salt and pepper to taste. Pour sauce over cutlets and serve.
Time
30 minutesYield
Serves 4Ingredients
8 (3-ounce) boneless pork cutlets, ¼ inch thick, trimmed
Salt and pepper
2 tablespoons olive oil
1 garlic clove, minced
6 tablespoons balsamic vinegar
2 tablespoons packed brown sugar
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
Ingredients
8 (3-ounce) boneless pork cutlets, ¼ inch thick, trimmed
Salt and pepper
2 tablespoons olive oil
1 garlic clove, minced
6 tablespoons balsamic vinegar
2 tablespoons packed brown sugar
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
Ingredients
8 (3-ounce) boneless pork cutlets, ¼ inch thick, trimmed
Salt and pepper
2 tablespoons olive oil
1 garlic clove, minced
6 tablespoons balsamic vinegar
2 tablespoons packed brown sugar
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
Why This Recipe Works
Reducing supermarket balsamic vinegar concentrates its flavor and creates a sticky glaze.
Before You Begin
Serve with buttery mashed potatoes.
Instructions
- Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook 4 cutlets until golden brown on both sides and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 1 tablespoon oil and remaining 4 cutlets.
- Reduce heat to medium, add garlic to now-empty skillet, and cook until fragrant, about 30 seconds. Add vinegar and sugar and cook until slightly thickened, about 3 minutes. Off heat, whisk in butter, parsley, and mustard. Season with salt and pepper to taste. Pour sauce over cutlets and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments