- 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 (5-6 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 sauté 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.