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!