APRICOT MUSTARD PORK CUTLETS
2 pork cutlets, about 1/2 ” thick
2 tab. olive oil
1/2 cup apricot jam
1/4 cup whole grain dijon mustard
1/2 cup dry white wine
1 tab. cornstarch
Heat your pan on high and add in the olive oil. When it’s plenty hot, drop in the pork cutlets and sear them on both sides, about 2-3 minutes on each side, until they are browned nicely. Then remove them from the pan. Mix the jam, mustard and wine together and add them to the pan juices, stirring them all together. Bring to the lowest simmer and put the pork back in for about 10 minutes. To serve the meat, put it out on a pretty plate and if you want the sauce to be thicker– turn up the heat and stir in 1 tab. cornstarch blended completely with 1/2 cup water. Stir the sauce until it thickens and spoon it over the pork chops. Viola!
P.S. I dropped a little piece of marjoram on the plate from a bit a of green in the photo. If you live in So Cal, it grows in the yard unaided pretty much all year round. Easy. Nice oregano-ish flavor. You might like some if you have an empty spot of earth.