Recipe Details

Beer-Braised Cutlets

Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4


Cook to 145 F with 3 minute rest


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

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About the Cut: Cutlet

A cutlet is a thin, tender cut of pork that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed.

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About the Cooking Method: Sauteing

1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

Cutlets also may come from the leg or from a tenderloin that has been sliced crosswise and flattened. Supermarkets may label thin slices of cutlet as scaloppini.

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Butcher's Tips

Traditional cutlets are great for quick meals and casual dining. They may be prepared to stand alone as a dinner entrée or may be used in sandwiches. Cutlets are best when quickly cooked, either by sautéing or grilling.

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Rate this Recipe
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Review Title

Not impressed
by anonymous 04/26/2014
My husband thought it was OK but I didn't care for it. I won't make it again.

Quick and yummy
by anonymous 07/06/2013
This is one of our favorites - I've used porkchops as well, and it always turns out great

Just Okay
by Maria 09/07/2011
 Made as stated in recipe...was okay...not sure I'd make it again.