2014 Gravenstein Apple Fair cooking demonstrations

Pork Cutlets Smothered in Gravenstein Apples & Onions
with Hard Cider Gravy
Chef Berry Salinas, Red's Apple Roadhouse
Serves 4

1½ lbs            Pork Cutlets (If you can't find true pork cutlets ask your butcher to cut you pork medallions from the loin and pound out to ¼-inch thickness)
1 cup              buttermilk
1 cup              AP flour
1 tsp               salt
½ tsp             white pepper
1 tsp               paprika
½ tsp             ground sage
½ cup            butter
¼ cup            olive oil

Place cutlets in buttermilk and marinate for 1 hour. Mix dry ingredients together.

One by one remove the cutlets from the buttermilk, dredge in the flour mix and lay flat on a cookie sheet. Refrigerate for 15 minutes.

Heat butter and oil in large skillet. Working in batches, gently lay the breaded cutlets into the pan and fry on both sides for about 5 minutes until golden brown and crisp. Place fried cutlets into a 9x13-inch baking pan and hold in a warm oven until you complete the apples, onions and gravy.

Apples and Onions
1 large           red onion sliced thinly
2                      Gravenstein Apples sliced into thin pieces
2 lg sprigs    thyme

Using the same oil that you fried the cutlets, place the onion and apples into the pan and caramelize about 8-10 minutes or so. Chop thyme and add to the onion apple mixture. Remove the onion and apples and set aside while you make your gravy.

Hard Cider Gravy
This recipe is for a basic hard cider gravy. It is an absolute delight to add in bits of thinly sliced pork heart or liver to this gravy...if you go for that sort of thing.

4 Tbsp           butter
4 Tbsp           AP flour
1 bottle         high quality hard cider (Ace works well, Devoto's 100% Gravenstein cider is magnificent)
                        salt and pepper to taste

Melt butter in pan used for cutlets and onion and apples. Add in flour and cook for about 4-5 minutes until flour in lightly browned. Slowly add in your hard cider, whisking to keep lumps from forming. Cook on low until gravy reaches desired consistency (should nicely coat the back of a wooden spoon) and all the delicious bits are scraped from the pan. Salt and pepper to taste. 

To serve, remove cutlets from oven and spoon onions and apples over the top. Pour the hard cider gravy over the top and serve. 

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