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PORK CUTLETS WITH APPLE CINNAMON GRAVY

Ingredients

2-pounds boneless pork tenderloin chops (about 8, 1”-ish chops)

1 ½ teaspoons salt, divided

1 teaspoon black pepper, divided

1 egg, beaten

2 cups panko breadcrumbs

4 tablespoons olive oil

2 tablespoons butter

1 medium onion, cut into ½” thick wedges

12 sprigs of thyme, tied to a bundle with kitchen string

4-5 apples, cut into ½” thick wedges (about 5-6 cups)

1 teaspoon cinnamon

¼ teaspoon nutmeg

1/8 teaspoon allspice

1 ½ cups apple cider

1 tablespoon grainy mustard

2 tablespoons honey

2 teaspoons corn starch

½ cup water

Instructions

Place the pork tenderloin chops in a large ziplock back and use the flat side of a meat pounder to pound them into thin, ½” thick cutlets.  Season them on both sides with 1 teaspoon of the salt and ½ teaspoon of the black pepper.

Create a breading station by beating the egg in one pie plate or shallow baking dish and place the panko breadcrumbs in another dish.

Heat the olive oil in a large deep non-stick skillet over medium high heat.  When the oil is hot, dip the cutlets into the egg, letting the excess drip off, and then press into the panko to adhere on both sides.  Place the cutlets in the hot oil and cook for 3-4 minutes per side until golden brown and just cooked through.  Place on a plate and tent with foil to keep warm.

Add the butter to the pan drippings and cook the onions over medium high heat until they begin to get soft and fragrant, 3 minutes.  Add the thyme bundle and apples to the pan and continue cooking, stirring frequently, until the apples begin to get soft, about 7-8 minutes.

Add the cinnamon, nutmeg, allspice, and the remaining salt and pepper to the pan.  Continue cooking until the apples are fork tender.

Add the cider, honey, and mustard to the pan and bring to a boil.  Combine the corn starch and water in a small bowl and whisk until the cornstarch dissolves.  Add it to the pan and continue to cook, stirring, until the sauce thickens and coats the back of a spoon, about 2-3 minutes.  Discard the thyme bundle and serve the cutlets over rice, topped with lots of the apple gravy.  Garnish with thyme sprigs and devour!

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