Iowa Pork Cutlets with Creamy Mashed Potatoes and Applesauce...
There is nothing that compares to homemade applesauce; a jar of pure sunshine this time of year. And, what could be better than to
serve it with farm fresh Iowa pork 'boneless chops' pounded down into tender juicy cutlets, pan fried with mounds of
creamy mashed potatoes on the side.
begin, saute chopped onion in a skillet of olive oil until
browned. Pound down the pork chops into 'cutlets', then push aside the onion and lay in the pork, adding your favorite
dried herbs. *Note - I prefer not to bread the cutlets, just let the meat speak for itself.
meat is nearly white with just a bit of pink yet in the center, pour in
1/2 cup of heavy cream, adding a tbs of Dijon mustard (or not) and then tossing
in a few sun dried tomatoes ...let simmer.
Just prior to cooking the cutlets, wash,
peel and halve or quarter yellow gold potatoes to boil. When they are tender, mash
with a dollop of butter and 1/4 cup of milk.