Pork Cutlets With Maple-Mustard Sauce

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   Place pork cutlets between sheets of plastic wrap and pound to a 1/3-inch thickness. Sprinkle with half of sage, salt and pepper. Melt butter in a 10-inch skillet over medium-high heat. Add pork and cook until cooked through and brown on both sides, about 2 minutes per side. Remove pork to a plate, leaving drippings in skillet. Add broth, syrup, mustard and remaining sage to the skillet. Boil until syrupy, about 3 minutes. Reduce heat to low. Return pork to skillet, and cook until just heated through, about 2 minutes. Serve glazed with the sauce.

* Per serving · 4 servings · Values may vary.

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