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Adventures in the Kitchen and on the Road


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Honey-Mustard Pork (or Chicken) - from angel_vixen

Here's another recipe from my friends list. angel_vixen posted this amazing recipe that has been met with rave reviews both times I've made this now. I modified it slightly to use less honey (because I'm running low on honey and my boyfriend doesn't like things to taste too sweet). She originally made it with boneless chicken breasts, but I've made it with pork cutlets since that's what I had at home from this month's meat CSA share. First time served up with some curry-roasted cauliflower. Second time we paired it with green beans and mashed potatoes. Very satisfying meal for not much effort.



small photo of Honey Mustard Pork with green beans and mashed potatoes




Angel_Vixen's Honey-Mustard Pork (or Chicken)
Serves 4.

Ingredients:

4 pork cutlets
1 cup dry seasoned bread crumbs
2 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons butter

  1. Flatten the cutlets to a quarter-inch in thickness.
  2. Put the dry bread crumbs in a shallow bowl.
  3. In another bowl, combine 2 Tbsp mustard and 2 Tbsp honey.
  4. Dip the flattened meat into the honey-mustard mixture, then coat with crumbs.
  5. Melt butter in a skillet over medium heat. Cook the pork cutlets about 2-3 minutes a side.



big photo of Honey Mustard Pork


Original Recipe: http://aingealnacistin.livejournal.com/1947.html


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That sounds really good. I make glazed carrots with a brown sugar/mustard glaze that reminds me of this.

oh...that sounds like a good way to make carrots. What's your recipe?

When I started making it I had a recipe from a magazine somewhere, but over the years I've kind of modified it to a point where I don't measure anymore. So I'll tell you the ingredients and you can make it to your own taste and preference.

So, cut up some carrots into coins or on the bias and then boil or steam them, however you like to generally prepare cooked carrots. You could also use the same recipe with baby carrots; just prepare them as usual, then drain. In the warm pan with the carrots, melt some butter (maybe a tablespoon for an amount that will be about 2-3 servings, again, it's up to your taste - I kind of prepare this recipe visually so I'm not sure exactly how much of the ingredients I use each time) and stir. Then add some spicy brown mustard and some brown sugar. This probably goes without saying, but if you want the glaze a little sweeter you'll add more sugar, and if you want it more mustard-y you'll go heavier on the mustard. Then you just stir and mix it up until the brown sugar melts into the butter and mustard, and that's it!

That sounds doable. Thanks for explaining it :)

This pregnant woman wants to eat that meat right off the page. I'll definitely be trying it! Easy is a real bonus these days.

Very easy recipe so I hope you enjoy :)

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