I’ve made honey-mustard chicken wings a lot but I’ve never tried using the same sauce idea on pork until the other night. I decided to use pork cutlets by slicing thin cutlets from a pork roast for easy bites and fast cooking.
2 cups of flour (save 4 tbsp for the sauce)
salt and pepper
butter for frying the pork
1/2 cup or more honey
4 tbsp spicy brown mustard
1/2 cup of water
4 tbsp of flour (from the seasoning flour)
salt & pepper
Heat the oil in a deep frying pan.
Season the flour with salt and pepper. Drench the pork cutlets with flour. Fry the pork cutlets on each side. Set the cooked pork cutlets aside.
MAKE THE SAUCE: Using the same pan, add more butter to melt, add flour, scrape the bits and pieces with a whisk until you come up with a roux. Add water, honey, and mustard. Season with salt and pepper. Keep stirring until you get a gravy consistency. Just add more water if it turns too thick.
Transfer the cutlets into the pan to coat them with the sauce.
I served it with herb-roasted potatoes and peas. You can serve it with other veggies and rice too if you want.