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Pork Cutlets With Sweet and Sour Apples, a quick and convenient fall classicOriginally Published December 6, 2012 at 12:00 a.m.
Updated December 5, 2012 at 10:27 a.m.
By Cathy Pollak
Why are pork and apples such a classic combination at this time of year? Although the apple harvest, my favorite time of year, is over in most parts of the country, the markets are still stocked with all varieties of the fruit, especially Honeycrisp, my favorite.
Pork cutlets are perfect for family dinners. Kids seem to love them because they are mild and can be flavored to their liking. The cutlets also take a very short time to cook, which means they will not turn into rubber. I like to keep pork cutlets in the freezer. They thaw quickly and meld easily with any sauces or gravies you might have on hand. Pork cutlets are perfect for those nights when time is of the essence.
This recipe makes enough for leftovers the next day. Take them to work with you in microwavable Tupperware, or slip the pork between two slices of bread for an awesome sandwich.
Pork Cutlets With Sweet and Sour Apples
2 heaping tablespoons all-purpose flour
1 tablespoon ground coriander
Kosher salt and black pepper
1 1/2 pounds pork cutlets
1 tablespoon butter
1 tablespoon olive oil
1 small Honeycrisp apple, sliced
1 small Granny Smith apple, sliced
1/2 cup chicken broth
2 tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped
In a shallow bowl, combine flour, coriander, 1 teaspoon salt and 3/4 teaspoon black pepper. Lightly dip each piece of pork into the flour mixture, coating both sides evenly. Set aside. (Do not stack pork pieces on top of each other.)
Heat butter and oil over medium-high heat in a large skillet. Sprinkle apples with a little salt and pepper, and cook them, cut side down, until they are slightly golden brown, about 4 minutes. Transfer to plates.
Working in batches of three (you might need to add more oil), cook the pork until golden brown and cooked through, about 3 minutes per side. Some pieces may take less time. Transfer to a plate and keep warm.
Add the chicken broth and vinegar to the pan and simmer until slightly reduced, about 5 minutes. Stir in the parsley.
Serve the pork with the apples and pan sauce poured over the top.
Cathy Pollak runs her own vineyard and winery in the Willamette Valley of Oregon and blogs about food and wine at noblepig.com. One for the Table is Amy Ephron’s online magazine that specializes in food, politics and love. Find it online at www.oneforthetable.com.