Oven-Baked Honey Dijon Pork Cutlets
Servings: 4
Ingredients:
4 boneless pork cutlets
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
Optional: lemon wedges, for serving
Instructions:
Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the glaze: In a small bowl, whisk together the honey, Dijon mustard, lemon juice, minced garlic, thyme, salt, and black pepper until smooth and glossy.
Coat the pork cutlets: Place the pork cutlets on the prepared baking sheet. Brush each cutlet generously with the honey-Dijon glaze on both sides.
Bake: Roast the pork cutlets in the preheated oven for 15–20 minutes, or until the internal temperature reaches 145°F (63°C). Halfway through, brush them again with any remaining glaze for extra shine and flavor.
Serve: Let the cutlets rest for 3–5 minutes after removing them from the oven. Serve warm with your choice of sides—roasted or steamed green beans, sautéed spinach, mashed potatoes, buttered noodles, or a grain pilaf. Garnish with a lemon wedge to brighten the dish.
Chef’s Tip: For a deeper caramelized flavor, broil the cutlets for 1–2 minutes at the end of baking, watching closely so the glaze doesn’t burn.
Pairing: A crisp Sauvignon Blanc, light beer, or sparkling water with lemon complements the sweet and tangy glaze perfectly.
