BEER-BRAISED CUTLETS

• 4 Pork, chop, sirloin, raw , tenderized; about 1/4-inch thick

• 4 tbsp white all purpose flour

• 1/2 tsp salt

• 1 tsp black pepper , freshly ground

• 2 tsp unsalted butter

• 1 cup Beer

• 2 tbsp cider vinegar

• 2 tbsp yellow mustard

• 2 tsp brown sugar

• 2 tsp fresh dill weed , chopped

1. Stir together flour, salt, and pepper. Dredge cutlets in flour mixture.

2. In a large skillet over medium-high heat, melt butter to sizzling and add cutlets.

3. Saute until golden brown on one side; turn cutlets and add remaining ingredients to skillet. Bring to a boil, lower heat and cover.

4. Simmer for 10-12 minutes, until pork is cooked through. Remove cutlets to a warm platter, boil and stir pan juices until thickened. Serve cutlets with pan sauce.

dinner pork b vitamins iron main dish stovetop