Honey Glazed Pork Cutlets

INGREDIENTS
2   tablespoons honey
2   tablespoons cider vinegar
1   tablespoon Dijon mustard
2   teaspoons all-purpose flour
1   tablespoon olive oil
4   pork cutlets
¼  cup low sodium chicken broth

METHOD

In a small bowl, combine and whisk together the honey, vinegar, mustard and flour. Set aside. Heat a medium skillet over medium-high heat and add the olive oil, swirling to coat. Add the pork and cook the cutlets for 2 minutes on each side. Remove from the pan and reserve, keeping them warm.

Add the broth to the skillet, scraping up any brown bits and reducing the stock to half, about 2 minutes. Remove the pan from the heat and add the honey mixture, stirring until it thickens. Serve the cutlets with a coating of the sauce.

Corn Pancakes

Serve these as a different breakfast dish or as a side dish with dinner

INGREDIENTS
½   cup corn meal
½   cup all-purpose flour
1    teaspoon granulated or raw sugar
1   teaspoon baking powder
¼   teaspoon salt
¼   cup low fat milk
1    tablespoon melted butter
2    large eggs
1    cup corn kernels
2    tablespoons finely chopped green onions

METHOD

In a medium bowl, combine the cornmeal, flour, baking powder, sugar and salt. In a large bowl, combine and whisk the milk, butter and eggs. Add the cornmeal mixture to the liquids; add the corn and green onions, mixing well.

To a non-stick skillet over medium heat, add tablespoon-sized mounds of batter to the pan. Cook for 2 minutes, turn over and cook another 2 minutes. Repeat until all the batter is cooked. This recipe should produce about 16 small pancakes. Serve immediately.