How to make it

  • Sprinkle each cutlet with salt and pepper; dust with flour, shaking off excess.
  • Heat oil in large skillet over medium heat.
  • Add cutlets, and brown well on both sides.
  • Remove from heat; place on plate.
  • Add onion to skillet and cook 1 minute.
  • Stir in chicken broth, heat to boiling, stirring to loosen browned bits in the bottom of the pan.
  • Add brown sugar and mustard, stirring until blended.
  • Return pork with it's juices to the skillet.
  • Cover, reduce heat to simmer, and cook for 30 minutes.
  • Serve.

Reviews & Comments 1

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    " It was excellent "
    lishakay ate it and said...
    Made these last night for dinner. BIG HIT! Will be on my "regular rotation" list for sure! Thanks for the great recipe!!
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  • hot_it_up 5 years ago
    I live about 30 miles from Irondale and have been to the Whistle stop a number of times. \o

    Jeff
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