Sautéed Pork Cutlets with Mustard-Cider Sauce

Name: Sautéed Pork Cutlets with Mustard-Cider Sauce
Yield: Serves 4
Ingredients: 2 tablespoons, kosher salt (or 1 tablespoon table salt); 1 1/2 teaspoons, sugar; 1 1/2 pounds, boneless country-style pork spare ribs, trimmed of excess fat (see note); , ground black pepper; 1 tablespoon, olive oil; 1/2 tablespoon, unsalted butter, cut into 2 pieces; 1 tablespoon, unsalted butter; 1 small, shallot, minced (about 2 tablespoons); 1 teaspoon, unbleached all-purpose flour; 1 teaspoon, dry mustard; 1/2 cup, low-sodium beef or chicken broth; 1/4 cup, apple cider; 1/2 teaspoon, minced fresh sage leaves; 2 teaspoons, whole-grain mustard; , Table salt and ground black pepper

Main Courses
Pork

Appears in Cook's Illustrated May/June 2010, America's Test Kitchen TV

Searing prepackaged scaloppini usually guarantees two things: bland flavor and leatherlike chew. For a version that was a cut above the rest, we had to revisit the butcher case.

SERVES 4

TIME 1 hour, plus 30 minutes brining

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