4 boneless pork loin cutlets,
    pounded to 1/4-inch thickness
1 tablespoon butter
3 tablespoons mayonnaise
1 tablespoon stone-ground mustard
2 tablespoons lemon juice
2 teaspoons dillweed

Blend together mayonnaise, mustard, lemon juice and dill.

In a heavy skillet, melt butter over medium-high heat (do not allow to brown). Add cutlets. Brush with dill sauce. Cook over medium heat, turning often and brushing often with sauce, until lightly browned, about 10 minutes.

Serve with remaining sauce, if desired.