Pork Cutlet Dijonnaise

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  • 4 Pork Cutlets, 6-7 ounces; Form Cutlets by pounding Villari Brothers Boneless Pork Chops to to 1/2-1/4 inch thick
  • 1/2 cup All Purpose Flour
  • 2 Tablespoons Butter
  • 2 Tablespoons Chopped Green Onion (white ends for sauté and cut the green tips on a bias and reserve for garnish later)
  • 1/3 Cup Heavy Cream
  • 1/4 Cup Yogurt
  • 2 teaspoons Worcestershire Sauce
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1/4 Cup Dry White Wine or Veal Stock (you can substitute Chicken Stock or Broth)
  • 3 Tablespoons Dijon Mustard
  • 2 teaspoon Tabasco Sauce


  1. To make Pork Cutlets, place Boneless Pork Chops between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4-inch thickness.
  2. Season Pork Cutlets on both sides with salt and pepper.
  3. Pour a 1/2-inch layer of flour into a shallow bowl or pan (a pie pan works well).
  4. Dredge each cutlet in flour, shake off excess.
  5. In a large skillet, heat 2 tablespoons hot olive oil over medium heat and cook Pork Cutlets for 3 minutes on each side, or until the pork cutlet is golden brown and cooked through, turning once.
  6. Remove from skillet, reserving drippings in skillet. Transfer the Pork Cutlets to a serving platter and keep warm.
  7. Add Onions to the drippings in the skillet. Cook and stir for 1 to 2 minutes or until the Onion is tender.
  8. Stir in White Wine or Stock or Broth and scrape the bits off of the bottom of skillet. Let liquid reduce some, then add Dijon Mustard, Worcestershire, Tabasco, and Heavy Cream and let reduce until thickened slightly. (You may want to use 2 Tablespoons of Dijon to start with and taste to see if you want more).
  9. Add Yogurt and Salt and Pepper to taste.
  10. Just before plating, remove from heat and stir in the Butter; this will give you a rich flavor and nice sheen to the sauce.
  11. Spoon sauce over Pork Cutlets. Garnish with green onions that are cut on a bias.

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