Name: Mustard-Onion Pork Cutlets
Total time: 30 min
Yield: Serves 4
Ingredients: 5 tablespoons olive oil; 6 garlic cloves, sliced thin; 2 tablespoons low-sodium chicken broth; 2 tablespoons white wine vinegar; 2 teaspoons spicy brown mustard; 1 teaspoon brown sugar; 1 teaspoon minced fresh thyme; 8 thin-cut boneless pork cutlets (about 1 1/2 pounds), about 1/4 inch thick; Salt and pepper; 1 onion, halved and sliced thin

Why This Recipe Works

We got bold flavor for our Mustard-Onion Pork Cutlets fast by cooking the pork cutlets and onion mixture in garlic-infused olive oil. Microwaving the garlic softened its bite and ensured it didn’t overpower the rest of the dish.

Before You Begin

If you can't find thin cutlets, buy them thicker and pound them out.

Instructions

Combine oil and garlic in small bowl. Microwave until garlic is softened and fragrant, about 1 minute. Reserve 3 tablespoons infused oil, then whisk broth, vinegar, mustard, brown sugar, and thyme into remaining oil mixture.

Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon infused oil in large skillet over medium-high heat until just smoking. Cook half of cutlets until golden brown and cooked through, 1 to 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon infused oil and remaining cutlets.

Heat remaining infused oil in now-empty skillet over medium heat until shimmering. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, until browned, 6 to 8 minutes. Stir in oil-broth mixture and any accumulated pork juices and cook until slightly thickened, 2 to 3 minutes. Top pork with onion mixture. Serve.