- In a large non-stick skillet over medium-high heat, brown half of the cutlets at a time in half of the butter. Set aside on a plate and keep warm.
- In the same skillet, soften the shallot for 1 minute. Deglaze with the broth. Add the mustard and simmer for 2 minutes. Add the cream and let reduce until the sauce has thickened slightly. Add the pork cutlets and continue cooking for 30 seconds, coating the meat with the sauce.
- Serve with mashed potatoes or a vegetable of your choice.