Spicy Honey Glazed Pork Cutlets
A delightful combination of sweet and savory flavors to tempt your palate.
- 3/4 cup Stonewall Kitchen Old Farmhouse Chutney
- 3 tablespoons honey
- 3 tablespoons bourbon
- 1 teaspoon dried tarragon, crushed
- pinch cayenne pepper
- 2 teaspoons unsalted butter or oil
- 6 (5 to 6-ounce) boneless pork loin cutlets, patted dry
- salt and freshly ground black pepper to taste
- minced parsley for garnish
- Combine Old Farmhouse Chutney, honey, bourbon, tarragon and cayenne in a small bowl.
- Heat butter in a large, heavy skillet or saute pan.
- When melted, add pork cutlets and cook over medium-high heat until lightly browned, about 1 minute.
Do not crowd. If necessary, do in 2 batches, returning cutlets to pan once they are browned.
- Turn, season with salt and pepper, and spread chutney mixture over pork.
Cover and adjust temperature to medium-low. Cook until pork is just done, about 8-12 minutes,
depending on the thickness and the size. Remove pork to a warm platter.
- Bring liquid to a boil, scraping up any browned bits. Cook until just thickened, 1-2 minutes.
- Taste to adjust seasonings.
- Slice cutlets across the grain and serve with a generous spoonful
of sauce and a little parsley sprinkled over each portion.