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.
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