Mustard Onion Pork Cutlets

I am finally up and running on this new Mac and feeling a little more like I know what I'm doing. The transition from PC wasn't so bad but it does takes a little while to get comfortable doing the same thing in a completely different way. I have been cooking and baking and taking lots of pictures; now I just have to put everything up! I'm hoping in my absence Blogger has made some progress in making things easier for users. Here we go...

This recipe was in the January 2011 issue of Cook's Country and it caught my eye because it fits in my lifestyle these days: fast, reasonably healthy, and no "deal breakers"...you know, those pesky steps or pieces of equipment that just make you say, no freaking way...



For the pork, you must choose thin cutlets or this recipe won't be as good. The thin cutlets sear quickly but remain moist.

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 (see note above)
Salt and pepper
1 onion halved and sliced thin

Method

Start with your mise en place (all the ingredients for the recipe so you can get cooking without scrambling for things):

Slice your garlic into thin slivers.

Combine oil and garlic in a small bowl.

Microwave on high until garlic is softened and fragrant, about one minute.

While the garlic oil cooks in the microwave, combine the broth, vinegar, mustard, brown sugar, and thyme in a bowl.

Remove the garlic oil from the microwave and reserve 3 tablespoons.

Whisk the remaining garlic mixture into the broth, vinegar, mustard, brown sugar, and thyme.

Cut the onion in half (pole to pole) and slice.

Pat the pork dry. Note: If you cannot find thin cutlets (as you can see happened to me) pound the meat until it's about a 1/4 inch thick. This step is important. If the meat is too thick it will take too long to brown and the garlic infused oil will burn. Why? Olive oil does not have a high smoke point, so it's critical that the cutlets cook quickly, develop a nice sear, but at the same time not overcook nor burn the oil.

Now season the pork with salt and pepper.

Heat one tablespoon of the reserved infused oil in a large skillet over medium-high heat until just smoking. Place half of the cutlets in the hot oil. If your pan is too small or your cutlets on the larger side, do this in twos, as I have done. If you overcrowd the pan, you create steam which interferes with the searing process. In such a case, TAKE YOUR TIME and use half the amount of infused oil the recipe calls for.

Cook until the cutlets are golden brown and cooked through 1 to 2 minutes per side.

Transfer cooked cutlets to a plate and tent loosely with foil. Repeat with additional tablespoon of infused oil and remaining cutlets.

Once the cutlets have all been cooked, heat the last remaining tablespoon of infused oil in now-empty skillet and heat until shimmering. Add the sliced onions, 1/2 teaspoon of salt, and 1/4 teaspoon pepper.

Cover the onions and cook, stirring occasionally, until they are browned, 6 to 8 minutes.

Stir in oil-broth mixture and any accumulated pork juices.

Cook until slightly thickened, 2 to 3 minutes.

Top cutlets with onion mixture and serve.