This is a favorite recipe of mine. I have to admit, this is another recipe that my ex-boyfriend cooked for me when he returned from Germany. However, it is quite delicious and I have been making it ever since I first had it! When he made it we had garlic asparagus with it, but tonight I served it with roasted zucchini and carrots.
When cooking the applesauce you just have to taste as you go. Start with 8 apples and the 5 tablespoons of butter but you will want to taste and see how much cinnamon and sugar you want to add.
Ingredients for the Pork
- 2 cups panko breadcrumbs
- 4 pieces boneless pork chop or boneless pork cutlets, pounded until thin
- 2 tbsp. vegetable oil
- 2 tbsp. butter
- 4 tbsp. olive oil
- Dijon mustard
- Salt and pepper
Ingredients for the Applesauce
- 8 gala apples (really any mixed color apple – I wouldn’t use plain red or green apples)
- 4-5 tbsp. butter
- About 2 tbsp. cinnamon (when you taste it you might want to add a little more)
- About 2-3 tbsp. sugar (might want to add more once you taste it)
- A pinch or two of salt.
Use a box cheese grater to grate the apples.
Put the grated apples into a large sauté pan. Add the butter, cinnamon and sugar.
Stir around and cook (covered) on medium heat until you reach an applesauce consistency (about 45 minutes). You can cook this ahead of time and then warm right before you are ready to serve.
Put the panko breadcrumbs on a plate. Pound out the pork cutlets until ¼ inch thick.
Put a layer of Dijon mustard on one side of the pork. Put the pork, Dijon side down, into the panko. Put another layer of Dijon onto the other side of the pork.
Flip the pork over and coat the other side with panko. Repeat until each piece of pork is covered in Dijon mustard and panko.
Heat a large sauté pan and add the olive oil, butter, and vegetable oil. Add the pork to the pan and cook on medium high heat until you get a nice, crispy crust on both sides. You don’t want to crowd the meat because you want a nice crispy piece of pork, not a soggy one. If you can only fit 2 pieces into the pan at a time, then turn on the oven to 300° and put the cooked pork in the oven to stay warm while you cook the last 2 pieces (when I do this I usually drain the pork quickly on a paper towel and then transfer to a flat piece of aluminum foil which doubles as a baking sheet).
Serve the pork with the applesauce and whatever veggie you want. I was hoping to serve this with garlic asparagus (which is what I normally do), but the asparagus today was very thin and so we will be having roasted zucchini and carrots with our meal. Broccoli would also be tasty. Bon Appetit!