Spicy Honey Glazed Pork Cutlets

A delightful combination of sweet and savory flavors to tempt your palate.

ingredients

• 3/4 c Stonewall Kitchen Old Farmhouse Chutney
• 3 tablespoon honey
• 3 tablespoon 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

directions

1. Combine Old Farmhouse Chutney, honey, bourbon, tarragon and cayenne in a small bowl.
2. Heat butter in a large, heavy skillet or saute pan.
3. 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.
4. 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.
5. Bring liquid to a boil, scraping up any browned bits. Cook until just thickened, 1-2 minutes.
6. Taste to adjust seasonings.
7. Slice cutlets across the grain and serve with a generous spoonful of sauce and a little parsley sprinkled over each portion.

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Old Farmhouse Chutney Item: 130802 $6.50