|Served with Cannellini beans sauted with roasted red pepper with rosemary and pea jag|
4 Boneless Pork loin cutlets, about ½ to 1 inch thick
1 cup of bread crumbs
3 tbsp brown grain mustard
2 tbsp apple butter
1 tbsp horseradish
1 tbsp orange blossom honey
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Season the pork generously with kosher salt and black pepper.
In a small bowl mix together mustard, apple butter, horseradish, honey and a pinch of kosher salt and a pinch of black pepper.
Served with Cannellini beans sauted with roasted red pepper with rosemary and pea jag