Pork Cutlets in Beer with Mustard and Honey

Ingredients

Take the pork loin cutlets and lightly pound them if they are slightly thick. Then, dredge them in flour.
Heat a large skillet with a drizzle of olive oil. Arrange the cutlets in the pan and sear them on both sides until golden. Season with salt, remove from the skillet, and keep warm.
Pour the beer into the pan drippings, then add the honey and Dijon mustard. Stir for a few moments until the sauce comes together smoothly.
Return the meat to the skillet and let it finish cooking in the sauce for about 10 minutes. If the sauce reduces too much, add a splash of warm broth or water.
Once cooked through, garnish the cutlets with freshly chopped parsley or thyme before serving.