4 thin-cut boneless pork loin chops
Salt and freshly ground black pepper
1/4 cup grainy Dijon mustard
1/4 cup honey
2 tablespoons cider or wine vinegar
1 cup bread crumbs
2 tablespoons freshly chopped thyme leaves
1 lemon, zested
2 tablespoons extra virgin olive oil (EVOO)
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons orange marmalade or apricot preserves
1 cup chicken stock
2 teaspoons Worcestershire sauce
Line a baking sheet with a wire rack.
Heat the oven to 275°F.
Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste.
In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon. Press chops in the crumbs to coat evenly.
Heat the EVOO, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3-4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp.
To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.