Red Wine Vinegar-Glazed Pork Cutlets

This recipe was so easy to make and I made in about 20 minutes and used a single frying pan. 

 I got this recipe from my mom's boyfriend in one of his cooking magazines. He also gave me a great idea to, instead of using balsamic vinegar to substitute it with red wine vinegar. 

 The original recipe is from: Cook's Country, February/March 2013 Issue

 I honestly forgot to take photo's. 

 Ingredients:
  • 4 oz Boneless pork cutlets, about 1/4 inch thick trimmed
  • Salt & Pepper
  • 1 TBS olive oil
  • 1 Garlic clove, minced
  • 6 TBS Red wine vinegar (or substitute this for balsamic vinegar)
  • 2 TBS packed brown sugar (I used a Splenda blend)
  • 2 TBS Un-salted butter
  • 1 TBS Fresh parsley
  • 1 TBS Dijon mustard
Directions: 
  1. Pat pork dry and add the a large skillet with olive oil. 
  2. Season with salt and pepper and cook until golden brown. 
  3. Remove from heat and to a plate. Cover the plate with aluminum foil. 
  4. Turn down the skillet heat and add the minced garlic to the skillet. (Be careful! Don't cook this for too long -- this can easily burn!) 
  5. Cook for about 30 seconds then add the vinegar and brown sugar. 
  6. Cook for about 3 minutes until the sauce thickens up. 
  7. Turn heat off and add the butter, parsley and mustard. Mix well. 
  8. Add the sauce onto the pork and enjoy!

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