German Mustard Pork Cutlets

1. 1Season the cutlets. Pat the pork dry. Season both sides with the salt and pepper. Put the flour on a plate and dredge each cutlet lightly, shaking off excess flour. Allow 5 to 7 minutes for this step.
2. 2Shallow-fry the pork. Heat the oil in a large skillet over medium-high heat until it shimmers. Fry the cutlets in batches without crowding, turning once, until browned and the thickest piece reaches 145°F. Transfer to a plate and rest for at least 3 minutes. Add a little more oil only if the pan becomes dry.
3. 3Start the pan sauce. Reduce the heat to medium. Pour off all but about 1 tablespoon fat from the skillet, then add the shallot and butter. Cook, stirring, until the shallot is softened, about 2 minutes.
4. 4Build the mustard sauce. Add the wine and scrape up the browned bits with a wooden spoon. SimmerCook in liquid with gentle, occasional bubbles—not a full rolling boil. until reducedSimmer a liquid so some water evaporates, concentrating the flavor and often thickening it. by about half, then stir in the broth, Dijon mustard, whole-grain mustard, and cream. Simmer, stirring occasionally, until the sauce lightly coats a spoon, 4 to 6 minutes.
5. 5Finish the cutlets. Return the pork and any resting juices to the skillet. Turn the cutlets in the sauce just until warmed through, about 1 minute, then serve immediately.

Alcohol-free pan sauce

Replace the white wine with an additional 1/2 cup low-sodium chicken broth and add it with the broth.

Sharper sauce

Stir in an additional teaspoon of Dijon mustard at the end if a more assertive mustard flavor is wanted.