Pork Cutlets with Apricot-Mustard Sauce

Ingredients

• 0.5 cup apricot preserves 
• 2 tablespoons dijon mustard 
• 0.3 cup flour all-purpose
• 1 cup chicken broth low-sodium
• 3 tablespoons olive oil 
• 1.3 pounds pork cutlets ( 8)
• 5 servings salt 
• 1 tablespoon butter unsalted

Equipment

• frying pan
• aluminum foil

Directions

1. Sprinkle pork with salt and dredge in flour. Warm oil in a large skillet over medium-high heat. Working in batches, if necessary cook pork until browned on both sides, turning once, 3 to 5 minutes total.
2. Transfer to a plate; tent with foil to keep warm.
3. Add jam, broth and mustard to pan. Bring to a simmer and cook, stirring often, until slightly thickened, about 3 minutes.
4. Remove from heat and stir in butter until melted.
5. Pour sauce over pork and serve immediately.