Apricot-Onion Pork Cutlets
4 pork cutlets.
1/2 teaspoon dried thyme.
1/2 teaspoon salt.
2 tablespoons olive oil.
1 tablespoon butter. (or butter cooking spray)
1 onion thinly sliced.
1/2 cup canned low sodium chicken broth.
2 tablespoons Apricot jam.
1 tablespoon Dijon mustard.
Sprinkle both sides of pork with thyme and salt.
Warm oil over medium-high heat in a large heavy skillet.
Cook pork, turning once, until well browned on both sides, about 3 minutes total.
Transfer to a plate.
Add butter to pan and melt. Add onion and cook until softened, about 3 minutes. Add broth, jam and mustard and bring to a boil, stirring. Cover, lower heat and simmer until onion is very soft, about 5 minutes.
Return pork to pan, cover with sauce and serve immediately.
And I forgot to get a pic when we served it, so this is a pic of the leftover with asparagus and steamed carrots we'll have in a couple of days. :-)