Pork cutlets with sweet mustard crust
1-2 tablespoons Vegetable oil
4 teaspoons Dijon mustard (or hot English, if you prefer
2 teaspoons Demerara or brown sugar
- Heat the oil in a frying pan over medium heat. Cook the pork cutlets for 3-4 minutes on each side until almost cooked through.
- Transfer to a baking tray. Using the back of a spoon, spread the mustard evenly over the cutlets and sprinkle with sugar.
- Place under a hot grill for 2 minutes until the sugar melts and caramelises.
- Serve immediately. I served this with an apple, walnut and lettuce salad. It’s also great with mashed potatoes and steamed spinach.