Sauteed Pork Cutlets With Jalapeno Pickle Gravy

Step 1: Pork ... Cut each tenderloin into 4 thick slices; 8 pieces total. Now, depending on the tenderloin; you may get 5 slices per piece. It really depends on the thickness of the loin. Either way; then, you need to pound the slices thin.

Step 2: I like to place the pork between two sheets of plastic wrap; or a freezer bag works well too. Pound until the pork is approximately 1/2" thick. You can use a meat mallet, heavy pot, or even a rolling pin. Season the chops with salt and pepper on both sides.

Step 3: Dredging Station ... The basic 3 bowls - 1) flour, 2) beaten eggs and mustard; and, 3) Italian bread crumbs and red pepper flakes. Dip the pork in the flour, shaking any excess off; then, into the egg - and, finish by dredging it into the bread crumbs. Set the pork slices on a plate to rest a few minutes before cooking.

Step 4: Gravy ... As the pork rests, make the gravy. Add the butter to a small pot, and melt on medium heat. Stir in the jalapeno (I like spice; so, I leave the ribs and seeds in), pickles, scallions (whites only; the greens you will add before serving), and garlic; and, cook just a minute or two. Then, add 1 1/2 tablespoons flour; and, mix until the flour and vegetables are completely coated - and, cook a couple of minutes (just to get rid of the raw flour taste). Then, slowly stir in the milk - a little at a time. Continue to add all the milk, stirring constantly; until you have no lumps. Make sure that the gravy does NOT boil; or, the gravy can break - medium heat. Add in the worcestershire sauce, cayenne (to taste), salt and pepper; then, simmer or 5 minutes on medium low, as you prepare the pork.

Step 5: Saute ... Add half of the oil to a large non-stick pan; and, bring to medium high to high heat. Add 4 of the chops; and, saute 3-4 minutes per side. Make sure the first side is golden brown before flipping it. After the first 4 or done; add the remaining oil, and cook the other 4 chops. Like any fried food ... transfer to a plate lined with a paper towel, and cover with foil as you cook the second batch. Remember, the type and size of pan; and, the thickness of the chops can alter the cooking time. I like my chops medium; just be careful not to overcook.

Step 6: Serve, Plate, and ENJOY! ... Add the green parts of the scallions to the gravy right before serving. Then, I like to serve the chops over a plate of a mashed potato/parsnip puree. Plate family style; and pour the gravy over everything. To make it a bit 'lower' carb ... you could always serve the chops over a cauliflower puree; or even sauteed spinach. Even rice or pasta would be good as well.