Add these dishes to make a full meal:
Total Time: 25 minutes
Yield: 4 servings
4 boneless pork loin cutlets, pounded to 1/4-inch thickness
2 tsp butter
2 Tbs brown mustard (Dijon or stoneground)
2 Tbs lemon juice
2 tsp dill weed
In a small bowl, stir together mustard, lemon juice and dill weed. In a large heavy skillet, melt butter over medium-high heat. Brush cutlets on both sides with mustard sauce; cook quickly until browned on both sides, turning once. Serve hot.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.