Prep time
Total time
13 MIN



  1. In a mixing bowl combine the stock,Dijon mustard,maple syrup,garlic,sage and pepper until well combine and then add the pork cutlets and mix well to coat. Cover and let marinate for 30 minutes up to overnight.
  2. Heat olive oil in a skillet over medium-high heat. Remove the pork cutlets from marinade,reserving the remaining marinade liquid and cook on each side for 4 minutes until browned.
  3. Add the reserved marinade to the skillet and simmer until liquid is reduced by half and cutlets are caramelized.

Recipe tips

Serve with steamed vegetables or side salad.

Recipe Made With

CAMPBELL’S Stock First ® Beef stock

CAMPBELL’S Stock First ® Beef stock


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  • Excellent

    Loved this recipe. Used bone in pork chops and had to remove some marinade to get them carmalized. Would def make again

    Jacqui K. | September 18, 2018

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    pat g. | January 14, 2016

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    n s. | November 19, 2015

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    Kimberley . | June 28, 2015

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