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Friday, March 16, 2012

Boneless Pork Cutlets with apple butter and mustard glaze

I finally got a chance to sit down and get this recipe posted that I prepared this week (Another to come tonight). They are quick and easy to make and I hope you enjoy them!




Served with Cannellini beans sauted with roasted red pepper with rosemary and pea jag
 

Ingredients:

4 Boneless Pork loin cutlets, about ½ to 1 inch thick
1 cup of bread crumbs
3 tbsp brown grain mustard
2 tbsp apple butter
1 tbsp horseradish
1 tbsp orange blossom honey
Kosher Salt
Black Pepper
Olive Oil
 

Preparation:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Season the pork generously with kosher salt and black pepper.



In a small bowl mix together mustard, apple butter, horseradish, honey and a pinch of kosher salt and a pinch of black pepper.



 In a separate bowl add the bread crumbs.

Spread about a half a teaspoon of the glaze over the top of the first chop then push into the bread crumbs then add another teaspoon of glaze to the bottom side of the chop, flip and push into the bread crumbs. Place on the prepared baking sheet. Repeat the process with the other three cutlets. Drizzle the tops of the cutlets with olive oil and place in the oven. Bake for 30 minutes. Test for doneness at 20 min., should be an internal temperature of 145°F to 150°F Do not over cook or they will be dry. You want them moist and tender with a nice crunch on the outside!
 







Served with
Served with Cannellini beans sauted with roasted red pepper with rosemary and pea jag

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