Line a baking sheet with a wire rack.
Heat the oven to 275 degrees F.
Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.
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|Serving Size: 1 (198g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 140 (42%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 18.9mg||6 %|
|Sodium 1074.7mg||37 %|
|Potassium 241.9mg||6 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 39.9g|
|Protein 7.4g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 334
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