Pork Cutlets with Apple Riesling Sauce
In case you didn't know, I love pork. I mean, really. I love bacon, cured meats, pork rillette, baby back ribs, don katsu, pork bulgogi, pork bossam, and on and on. Bacon rules my world but I also need to incorporate leaner protein into my diet sometimes. So I decided to try out the small thin pork cutlets from Trader Joe's.
The pork cutlets were marinated with thyme, rosemary, chile de arbol, black pepper, and smashed garlic. I let that marinate for a little bit in the fridge. When ready to cook I browned the cutlets on both sides and let them rest on a plate while I got the sauce ready. Sliced red onion went into the pork cutlet pan and sizzled and cooked. I deglazed the pan with some riesling picking up all the goody brown bits stuck to the pan. Then went in apple sauce, a dab of demi-glace that was dissolved in a little bit of hot water, and a few glugs of chicken stock. Let a simmer and come together for a few minutes then the pork cutlets were placed back in the pan until it was time to eat.
The pork came out a little bit chewy but not really dry (hooray!). I reckon this recipe would probably work better with a thicker cut like a bone-in pork chop and letting it simmer. It was still delicious though with its savory sauce of red onion, riesling, apple sauce, and demi-glace. And oh, just a small tab of butter at the end.
I crowned the cutlet with a small piece of roquefort when plating it for my tv dinner.