Beer-Braised Cutlets

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Beer-Braised Cutlets

A warm, rustic entree for those lingering chilly days and nights.

Serves: 4


	Ingredients 4 pork sirloin cutlets, tenderized, about 1/4-inch thick 4 Tbsp flour 1/2 tsp salt 1 tsp ground black pepper 2 tsp butter 1 cup beer 2 Tbsp cider vinegar 2 Tbsp prepared mustard 2 tsp brown sugar 2 tsp dill weed

Method
Stir together flour, salt and pepper and coat cutlets. In a large skillet over medium-high heat, melt butter to sizzling and add cutlets. Sauté until golden brown on one side; turn cutlets and add remaining ingredients to skillet. Bring to a boil, lower heat and cover. 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.