Pork Cutlets with Creamy Dijon Caper Sauce

My love of mustard is legendary. I don't care what kind either. Sweet, honey, hot, spicy, dijon, coarse grain, Creole, I love them all. This is one of my favorite recipes. You can serve these beautiful cutlets over rice, noodles, couscous (shown above) or just as they are. I added about a tablespoon of honey to the sauce just to sweeten it slightly. Feel free to omit or add more as your tastes varies.   

1 package pork tenderloin (approximately 2 lbs.) cut into ½” thick rounds

2 T. butter or olive oil
¼ cups sliced shallots
4 T. heavy cream
1/3 cup chicken broth
3 T. capers, drained
2 T. coarse grained Dijon mustard

Using a meat mallet, flatten pork rounds slightly to scant ½” thickness. Sprinkle with salt and pepper. Sauté in butter or olive oil until brown and cooked through about 2 minutes per side. Transfer pork to a plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat a spoon, stirring up browned bits about 3 – 5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer to heat through.

*An additional note here: Instead of pounding these cutlets out to 1/2", I bought the thin, boneless, breakfast style pork chops. Adjust cooking time accordingly if you use thicker pieces of pork. Also, just an added helpful hint here, DOUBLE the sauce. You can thank me later.