Spicy Honey Glazed Pork Cutlets
Made With Our
Directions
Item No.
130802
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Max qty has been reached
Ingredients
- 3/4 cup Stonewall Kitchen Old Farmhouse Chutney
- 3 Tablespoons honey
- 3 Tablespoons bourbon
- 1 teaspoon dried tarragon, crushed
- Pinch cayenne pepper
- 2 teaspoons unsalted butter or oil
- 6 (5-6 ounce) boneless pork loin cutlets, patted dry
- Salt and freshly ground black pepper to taste
- Minced parsley, for garnish
Directions
- Combine Old Farmhouse Chutney, honey, bourbon, tarragon and cayenne in a small bowl.
- Heat butter in a large, heavy skillet or sauté pan.
- When melted, add pork cutlets and cook over medium-high heat until lightly browned, about 1 minute. Do not crowd. If necessary, do in 2 batches, returning cutlets to pan once they are browned.
- Turn, season with salt and pepper, and spread chutney mixture over pork. Cover and adjust temperature to medium-low. Cook until pork is just done, about 8-12 minutes, depending on the thickness and the size. Remove pork to a warm platter.
- Bring liquid to a boil, scraping up any browned bits. Cook until just thickened, 1-2 minutes.
- Taste to adjust seasonings.
- Slice cutlets across the grain and serve with a generous spoonful of sauce and a little parsley sprinkled over each portion.
