Honey Mustard Pork Cutlets Recipe

Name: Honey Mustard Pork Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thin-cut boneless pork loin chops; salt & freshly ground black pepper; 1/2 cup stone ground dijon mustard; 1/4 cup honey; 2 tablespoons cider or 2 tablespoons wine vinegar; 1 cup panko breadcrumbs; 2 tablespoons freshly chopped thyme leaves; 1 lemon, zested; 2 tablespoons extra virgin olive oil; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 tablespoons orange marmalade or 2 tablespoons apricot preserves; 1 cup chicken stock; 2 teaspoons Worcestershire sauce

Servings: persons

4 thin-cut boneless pork loin chops
salt & freshly ground black pepper
1/2 cup stone ground dijon mustard
1/4 cup honey
2 tablespoons cider or 2 tablespoons wine vinegar
1 cup panko breadcrumbs
2 tablespoons freshly chopped thyme leaves
1 lemon, zested
2 tablespoons extra virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons orange marmalade or 2 tablespoons apricot preserves
1 cup chicken stock
2 teaspoons Worcestershire sauce

1
Line a baking sheet with a wire rack. Spray rack with Pam.
2
Heat the oven to 275 degrees F.
3
Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
4
In a shallow dish combine the mustard, honey and vinegar.
5
Add the chops and turn to coat in sticky sauce.
6
On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly.
7
Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side.
8
Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp.
9
To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock.
10
Cook for a couple of minutes to thicken and season with salt and pepper, to taste.
11
Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 thin-cut boneless pork loin chops, salt & freshly ground black pepper, 1/2 cup stone ground dijon mustard, 1/4 cup honey, and more.

Yes, Honey Mustard Pork Cutlets falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honey Mustard Pork Cutlets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions