Just finished making homemade applesauce and what could be better than to serve farm fresh boneless Iowa pork loin chops 'pounded down' into 'cutlets' as the side... I mean as the main course along with a mound of creamy mashed potatoes.
To begin, saute chopped onion in a skillet of olive oil and butter until browned. Pound down or out the pork loin chops into 'cutlets'. Next, push aside the onion and lay in the pork cutlets, add to the skillet dried herbs. You can coat the meat first with an egg wash and pat in dried bread crumbs...but you don't have too.
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 and then tossing in a few sun dried tomatoes. Stir and let simmer on low while you wash, peel and cut in half or quarter yellow gold potatoes to boil and mash with a dollop of butter and 1/4 cup of milk.
Put out the applesauce and enjoy!
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