- pork cutlets
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.