Barham Family Farm Pork Cutlets with Mushroom Cream Sauce

2 tablespoons vegetable oil

2 tablespoons butter

Salt and pepper, to taste

1 (1-pound) package Barham Family Farm pork cutlets

1 pound mushrooms of your choice

1/2 cup heavy cream

2 tablespoons Dijon mustard

2 teaspoons capers, rinsed, optional

In a skillet, heat oil and butter until butter melts completely. Season cutlets with salt and pepper and place in the pan, being careful not to crowd and cook over medium heat for 2 minutes then flip to the other side for 2 minutes; be careful not to overcook. Use tongs to remove the cutlets from the pan and blog on paper towel. 

Add mushrooms to skillet and cook over medim-low heat, stirring occasionally, until softened. Add cream and mustard, stir and allow to simmer for 5-10 minutes or until the cream has thickened into a sauce.

Place cutlet on a plate and serve with mushroom sauce. Garnish with capers, if desired.