Slow Cooker Meal: Pork Cutlets Recipe

Image via: Mc Cormick Spices

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Total time: Preparation 15 minutes + cooking 4 hours 25 minutes

Yields: 4 servings

Ingredients

4 pork loin cutlets, excess fat trimmed

Olive oil spray

2 pink lady apples, quartered and cored

1 pale section of leek, halved lengthways and cut into 4 cm pieces

3 potatoes cut into 6 wedges

1 tablespoon plain flour

1 ½ cups chicken stock

1 cup white wine

1 ½ tablespoons wholegrain mustard

2 crushed garlic cloves

1 bunch baby carrots, trimmed and peeled

3 small parsnips, peeled and quartered lengthways

Steamed green round beans to serve

Procedure

Image via: Pork Be Inspired

1. Season pork with pepper and salt. Heat a non-stick frying pan over medium to high heat. Spray with oil. Cook pork for 2 to 3 minutes each side or until golden brown. Transfer to a plate. Spray the pan with oil. Cook the apple 2 to 3 minutes each side or until browned. Transfer it to the plate with the pork. Now cook the leek for 1 to 2 minutes or until light golden.
2. In a 5L capacity slow cooker, place 2 pork cutlets. Top with ½ the apple, ½ the leek, and ½ the potato. Put the remaining pork cutlets on the top. Top it up with remaining apple, potato, and leek.
3. Place the flour in a jug. Add some stock to make a smooth paste. Now add remaining stock, wine, mustard, and garlic. Pour over pork. Cover and cook on high for three hours.
4. Add carrot and parsnip. Cover and cook on low for another one hour or until the vegetables are tender. Divide the pork, apple, and vegetables among serving plates. Serve with steamed beans.

Whipping up this slow cooker meal is as simple as tossing the ingredients into your crock pot, setting it to the right temperature, and coming back home hours later to a fully cooked scrumptious meal. Let us know how it was.

For more slow cooker meal recipes on Stagetecture, click here.

I just got back from a brisk, early morning walk and noticed the crunch of the first few leaves under my feet. Fall is the time of year most of us relish! The squash, pumpkins and apples are almost ripened and ready to pick. So, with that in mind, here is a Fall recipe courtesy of Cooking Light that highlights two Fall favorites – apples and pork!

Skillet Pork Chops with Apple and Onion Glaze

Image via: Pinterest

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Ingredients

1 1/2 cups frozen pearl onions, thawed

2 cups  Gala apple wedges

1 tablespoon  butter, divided

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

4  (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)

Image via: Frugally Foodulent

 Preparation

1.Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk.

4. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.

For more recipes on Stagetecture, click here.