Thank you to our Facebook friends Dorothy & Dale for this perfect fall recipe!
Apple Pork with Boetje’s Mustard
4 pork cutlets pounded thin
3-4 T. flour
5 lg sliced scallions
2-3 T. butter
2 apples-peel/core/slice thin
1/2-3/4 c. apple cider
2/3 – 1 c. beef broth
1/4-1/2 c. heavy cream
salt & pepper to taste
1 heaping T. Boetje’s mustard (Or more if you want it extra savory!)
Set oven to warm or no higher than 250 degrees.
Cook flour coated pork in 1-2 T. butter in heavy skillet over high heat for 1 minute each side. Transfer to oven safe platter and place in warmed oven. Add remaining butter and reduce heat to med-hi. Add shallots & apples. Cook stirring occasionally, 5-8 minutes. Add cider & broth. Cook until apples are tender.
Whisk the remaining flour & cream together & add to the apples/scallion. Stir in lg T. Boetje’s and the salt & pepper. Cook until thickened. Pour over pork before serving.
Two extra notes from D&D that you should see. First, they say that they use 2 Tablespoons of Boetje’s because they love the flavor so much. Secondly, they added “I paired this with butternut squash, green beans and a bottle of Riesling.”
Sounds delicious and we can’t wait to try it! If you have a recipe we should know about, share it with us on our Facebook. And be sure to include a picture if you can!