Dilled Pork Cutlets

4 boneless pork loin cutlets, pounded to 1/4-inch thickness
2 teaspoons butter
2 tablespoons brown mustard (Dijon or stoneground)
2 tablespoons lemon juice
2 teaspoons dill weed

In a small bowl, stir together mustard, lemon juice and dill weed. In a large heavy skillet, melt butter over medium-high heat. Brush cutlets on both sides with mustard sauce; cook quickly until browned on both sides, turning once (about 5 minutes). Serve hot.

I use thin cutlets. They take very little time to cook. I served with rice pilaf and steamed green beans.
Tona

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