Balsamic-Glazed Pork Cutlets

Tonight for dinner I made this recipe for Balsamic-Glazed Pork Cutlets which came from the Feb/Mar 2013 issue if Cook's Country. And it was AWESOME! And super easy. I will most definitely be making this again.

• 8 (3 oz) boneless pork cutlets, 1/4 thick, trimmed (I used "pork scallopini" which I think are the same thing)
• 2 T olive oil
• 1 garlic clove, minced (more is better obviously)
• 6 T balsamic vinegar
• 2 T packed brown sugar
• 2 T unsalted butter
• 1 T chopped fresh parsley (I didn't use this because I didn't have it on hand)
• 1 t Dijon mustard

Pat pork chops dry with paper towels, season with salt & pepper. Heat 1 T oil in non stick skillet over medium-high heat until just smoking. Brown cutlets on both sides until cooked through, about 2 mins per side, remove to a plate. Add 1 T more olive oil and brown remaining chops, remove to a plate. Add a few more drops of olive oil to the pan if it is too dry, and cook minced garlic about 30 seconds. Add vinegar & brown sugar, cook until slightly thickened (only took about a minute). Off heat stir in butter, mustard and parsley. Pour sauce over cutlets and serve.

This recipe took 15 mins if even that!