Combine Old Farmhouse Chutney, honey, bourbon, tarragon and cayenne in a small bowl.
Heat butter in a large, heavy skillet or sauté pan.
When melted, add pork cutlets and cook over medium-high heat until lightly browned, about 1 minute.
Do not crowd. If necessary, do in 2 batches, returning cutlets to pan once they are browned.
Turn, season with salt and pepper, and spread chutney mixture over pork.
Cover and adjust temperature to medium-low. Cook until pork is just done, about 8-12 minutes,
depending on the thickness and the size. Remove pork to a warm platter.
Bring liquid to a boil, scraping up any browned bits. Cook until just thickened, 1-2 minutes.
Taste to adjust seasonings.
Slice cutlets across the grain and serve with a generous spoonful
of sauce and a little parsley sprinkled over each portion.