Hand-cut pork cutlets are slathered in a homemade Dijonnaise sauce seasoned with fresh tarragon and a touch of brown sugar, then quickly grilled. The sauce keeps the pork from drying out, producing a moist, succulent chop that gets rave reviews. Even my vegetarian daughter drools over the heady aroma.
Since this is one of my husband’s favorites, I usually double the recipe and freeze the leftovers for later. I like to buy a whole pork loin, cut it into 4 pieces, then freeze them. The easiest way to get even slices is to wait until the meat is partially defrosted before cutting it. If you’re ready to grill and the cutlets aren’t completely defrosted, go ahead with the recipe anyway. They’ll only take another minute or two on the grill, but be sure to check the internal temperature to be sure they’re done.
Grilled Pork Cutlets with Dijonnaise and Tarragon
Serves 6, adapted from “The Grilling Book”
1/2 cup (120 ml) Dijon mustard
1/4 cup (60 ml) mayonnaise
1 tablespoon (15 ml) chopped fresh tarragon or 1 teaspoon (5 ml) dried
1 tablespoon (15 ml) brown sugar, packed
2 pounds (900 grams) pork loin, sliced crosswise into 1/2 inch (13 mm) slices
Oil to brush on grate
Heat a gas grill to high or build a medium-hot charcoal fire. Brush the grate with oil. In a medium bowl, whisk the Dijon, mayonnaise, tarragon and brown sugar until thoroughly combined. Coat both sides of the cutlets with the sauce and grill them 2 to 3 minutes per side, or until an instant-read thermometer reads 145º F (63º C) when inserted in the center.