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Beer Braised Pork Cutlets

4 pork sirloin cutlets, tenderized, about 1/4-inch thick
4 tablespoons flour
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
1 cup beer
2 tablespoons vinegar
2 tablespoons prepared mustard
2 teaspoons light brown sugar
2 teaspoons dill weed

Stir together flour, salt and pepper and coat cutlets. In a large skillet over medium-high heat, melt butter to sizzling and add cutlets. Saute until golden brown on one side; turn cutlets and add remaining ingredients to skillet. Bring to a boil, lower heat and cover. Simmer for 10-12 minutes, until pork is cooked through. Remove cutlets to a warm platter, boil and stir pan juices until thickened; serve cutlets with pan sauce. Serves 4

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