Dilled Pork Cutlets

Description
Pork Recipes by the South Carolina Department of Public Health, public domain government resource—original source of recipe
 * Serves: 4

Ingredients

 * 4 x 3-4 ounce pork cutlets, ¼" thick
 * 2 teaspoons butter
 * 2 tablespoons brown mustard (Dijon or stoneground)
 * 2 tablespoons lemon juice
 * 2 teaspoons dill weed

Directions

 * 1) In a small bowl, stir together mustard, lemon juice and dill weed.
 * 2) In a large heavy skillet, melt butter over medium-high heat.
 * 3) Brush cutlets on both sides with mustard sauce; cook quickly until browned on both sides, turning once.
 * 4) Serve hot.