Sautéed Pork Cutlets With Mustard-Cider Sauce

1. FOR THE PORK: Cut each rib lengthwise to create 2 or 3 cutlets about 3⁄8 inch wide. Place cutlets between 2 layers of plastic wrap and gently pound to 1⁄4-inch thickness. Dissolve salt and sugar in 1-1⁄2 quarts cold water in large container. Submerge pork in brine, cover, and refrigerate for 30 minutes to 1 hour.
2. FOR THE SAUCE: While pork brines, melt 1⁄2 tablespoon butter in small saucepan over medium heat; add shallot and cook, stirring frequently, until softened, about 1-1⁄2 minutes. Add flour and dry mustard; cook, stirring constantly, about 30 seconds. Slowly add broth, whisking constantly to avoid forming lumps. Add cider and sage and bring to boil. Reduce heat to low and simmer 5 minutes. Off heat, cover and set aside. Adjust oven rack to middle position and heat oven to 200 degrees.
3. TO COOK PORK: Remove pork from brine, thoroughly pat dry with paper towels, and season with pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add 1 piece butter, allow to melt, and quickly add half of pork cutlets. Cook cutlets until browned, about 1 to 2 minutes. Using tongs, flip cutlets and continue to cook until browned on second side, 1 to 2 minutes longer. Transfer cutlets to large plate and transfer plate to warm oven. Repeat with remaining cutlets and remaining butter.
4. After second batch of cutlets is cooked, reduce skillet heat to medium, add reserved sauce, and bring to simmer. Cook, scraping bottom of skillet with wooden spoon to loosen any browned bits, until slightly thickened and reduced to about 1⁄2 cup, about 2 minutes. Stir in any pork juices; return to simmer and cook 30 seconds. Off heat, whisk in whole grain mustard and remaining 1⁄2 tablespoon butter; season with salt and pepper to taste. Spoon sauce over pork and serve.

SAUTÉED PORK CUTLETS WITH LEMON-CAPER SAUCE
Substitute white wine for cider and 2 teaspoons lemon juice for sage in step 2. Substitute 1 teaspoon minced fresh parsley leaves, 1 teaspoon grated lemon zest, and 2 tablespoons rinsed capers for mustard in step 4.

CUTTING PORK TENDERLOIN FOR CUTLETS
Cut tenderloin in half at about 20-degree angle. Using same angle, cut each half in half again, cutting tapered tail pieces slightly thicker than middle medallions.