Thursday, December 7, 2017

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.

To 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.

Once the 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.

Put out the applesauce and enjoy!

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