- For the Cutlets:
- Pork Cutlets - 2-4
- Tamari or Soy Sauce - 2 tablespoons
- Garlic - 1 clove
- Crushed salt and pepper to taste -
- For the Garlic Mashed Potatoes:
- Potatoes - 1 pound
- Kosher Salt - 3/4 - 1 tablespoon
- Half-and-half, plain almond milk, soy milk or whole milk - 3/4 cup
- Garlic cloves - 6, crushed
- Cheddar or Seascape cheddar - 1/2 cup
- For the Autumn Beans -
- Mixed Yellow and Blue Lake Beans -
In a shallow dish, combine the tamari (or soy sauce), garlic, salt & pepper. Lay the cutlets in there and let marinate for at least 15 minutes.
When ready to cook, heat a skillet with 1 tbls olive oil and lay the cutlets in. Brown on one side for about 2 minutes. Turn over and cook for another 2 minutes. Pork Cutlets cook quickly, so be sure to not over cook them. You can take one out of the skillet and slice down the center to see if they are done. There should be barely a hint of 'pink' in the center.
You can pour any remaining juices from the pan on top.
A beautiful option is to take an apple, peel it, slice it thin and layer it under the hot pork cutlet when ready to serve.
For the mashed potatoes:
Peel and dice potatoes. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a low boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half (or whatever liquid) and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic- cream mixture and cheese; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Beans: Steam til al dente, then add a couple knobs of butter, and if you like, a squeeze of rangpur lime.
Serve the cutlets with your Gravenstein Apple Butter, Autumn Beans, and mashed potatoes.