Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
Read Details 
Ingredients
4 pork sirloin cutlets, tenderized, about 1/4-inch thick
4 tablespoons flour
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
1 cup beer
2 tablespoons cider vinegar
2 tablespoon prepared mustard
2 teaspoons brown sugar
2 teaspoons dill weed
Cooking Directions
Stir together flour, salt and pepper and coat cutlets. In a large skillet over medium-high heat, melt butter to sizzling and add cutlets. Saute until golden brown on one side; turn cutlets and add remaining ingredients to skillet. Bring to a boil, lower heat and cover. Simmer for 6-8 minutes, until pork is cooked through. Remove cutlets to a warm platter, boil and stir pan juices until thickened; serve cutlets with pan sauce.
Serves 4
Serving Suggestions
This quick braised dish is a simple dish for a weekday dinner. Serve steamed whole green beans, roasted potato spears and baked apples.
Nutrition Information
Calories: 228 calories
Protein: 23 grams
Fat: 8 grams
Sodium: 450 milligrams
Cholesterol: 70 milligrams
Saturated Fat: 3 grams
Carbohydrates: 12 grams
Fiber: 1 grams