Preparation Info

Spicy Honey Glazed Pork Cutlets

Made With Our

Old Farmhouse Chutney

Base $6.50
Item: 130802


  • 3/4 cup Stonewall Kitchen Old Farmhouse Chutney
  • 3 Tablespoons honey
  • 3 Tablespoons bourbon
  • 1 teaspoon dried tarragon, crushed
  • Pinch cayenne pepper
  • 2 teaspoons unsalted butter or oil
  • 6 (5-6 ounce) boneless pork loin cutlets, patted dry
  • Salt and freshly ground black pepper to taste
  • Minced parsley, for garnish


  1. Combine Old Farmhouse Chutney, honey, bourbon, tarragon and cayenne in a small bowl.
  2. Heat butter in a large, heavy skillet or sauté pan.
  3. When melted, add pork cutlets and cook over medium-high heat until lightly browned, about 1 minute. Do not crowd. If necessary, do in 2 batches, returning cutlets to pan once they are browned.
  4. Turn, season with salt and pepper, and spread chutney mixture over pork. Cover and adjust temperature to medium-low. Cook until pork is just done, about 8-12 minutes, depending on the thickness and the size. Remove pork to a warm platter.
  5. Bring liquid to a boil, scraping up any browned bits. Cook until just thickened, 1-2 minutes.
  6. Taste to adjust seasonings.
  7. Slice cutlets across the grain and serve with a generous spoonful of sauce and a little parsley sprinkled over each portion.