12 ounces boneless country style pork ribs, trimmed
Salt and pepper
1/2 tsp sugar
Tbsp olive oil
1 tbsp unsalted butter, cut into 2 pieces
1 shallot , minced
1/2 tsp all- purpose flour
1/4 cup chicken broth
1/4 cup apple cider
1/4 tsp minced fresh sage, parsley, or thyme
2 tsp whole grain mustard

1. Cut each rib lengthwise into 2 or 3 pieces about 3/8 inch wide. Cover each piece with plastic wrap and pound to even 1/4- inch thickness with meat pounder. Pat cutlets dry with paper towels and season with salt and pepper. Sprinkle sugar evenly over each cutlet.
2. Heat oil in 12- inch skillet over medium – high heat until just smoking. Add 1 piece of butter, let melt, then quickly add cutlets. Brown cutlets on both sides, about 2 minutes per side; transfer to plate and tent loosely with aluminum foil.
3. Add shallot to fat left in skillet and cook over medium heat until softened, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, cider, and sage, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thickened, 2 to 3 minutes.
4. Return cutlets and any accumulated juices to skillet and simmer until heated through, about 30 seconds; transfer cutlets to platter. Off heat, whisk mustard and remaining 1 piece butter into sauce and season with salt and pepper to taste. Pour sauce over cutlets and serve.

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