Sautéed Pork Cutlets with Mustard-Cider Sauce
Why This Recipe Works
Instead of using supermarket pork cutlets for our sautéed pork cutlets recipe, we opted for boneless country-style spare ribs. We added sugar to our brine to help the pork cutlets retain moisture and encourage browning, then sautéed the pork cutlets in a combination of olive oil and butter, which promoted browning even further. For the pan sauce, we reduced a flour-thickened mixture of cider, stock, and seasonings and swirled in coarse mustard and butter for a rich, glossy sauce that perfectly coated our tender, browned sautéed pork cutlets.