Rosemary Dijon Pork Cutlets

Sometimes there's no great story, it's just a really great dish. This is one of those times. I used pork cutlets because they caught my eye in the grocery store. After a long day on the road I knew they would cook quickly. The sauce is very creamy and the Rosemary, Dijon combination is perfect! This recipe is really more of a method. You could use any protein. Chicken, turkey, steak or even fish would be great. You can also flavor the sauce in a variety of ways. You could add your favorite cheese, herbs, even veggies like mushrooms or sun dried tomatoes. Get creative and give this a try.

Ingredients
1/2 cup all purpose flour
1 TB seasoning salt
1 lb 1/2 thin pork cutlets
2 TB butter
1 cup chicken stock
1 cup heavy cream
1 TB fresh rosemary, chopped
1 TB Dijon mustard

Directions
Heat oven to 180 degrees. Combine flour and seasoning salt. Lightly coat pork cutlets in flour mixture. Melt butter over medium high heat in a large skillet. Cook cutlets for about 3 minutes on each side in the skillet. Remove to a oven safe pan and keep warm in the oven while your make the sauce. Deglaze pan with  chicken stock, scraping up brown bits. Add heavy cream and reduce by half or until sauce reaches the thickness you prefer. Add rosemary and Dijon. Serve over pork cutlets.