Name: Balsamic-Glazed Pork Cutlets
Total time: 30 min
Ingredients: 8 (3-ounce) boneless pork cutlets, 1/4 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.