Wheat germ-coated pork cutlets are topped with a delicious savory and sweet apple-infused sauce to create a perfect weeknight main course that’s special enough to serve for guests.
1 tablespoon olive oil
1 pound pork loin, cut into 4 4-ounce slices
1/4 cup Kretschmer Original Toasted Wheat Germ
1 egg, lightly beaten
3/4 cup panko crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
2 teaspoons olive oil
2 tablespoons chopped shallots
1/2 cup sliced mushrooms
2 small branches rosemary
1/8 teaspoon pepper
1 cup boiling water
1 package Alpine Spiced Apple Cider
1 cup low-sodium chicken broth
1 teaspoon flour
2 teaspoons unsalted butter, divided
2 teaspoons Dijon mustard
1/2 medium apple, cut into thin slices
To prepare pork, preheat oven to 425° F. Line a baking sheet with foil and brush with 1 tablespoon olive oil. Using three separate bowls, place wheat germ in one, egg in another and combine panko with salt, pepper and oregano in the last.
Working with one piece of pork at a time, dip pork slices in wheat germ to coat evenly. Then coat pork with egg and finally with the panko mixture. Place on prepared baking sheet. Repeat process with remaining pork, discarding any leftover dip ingredients. Transfer baking sheet to oven and cook 30 minutes, turning pork over halfway through cooking, until pork is no longer pink on the inside and the crust is crispy. Remove from oven, cover and set aside.
While pork is in the oven, prepare sauce by heating 2 teaspoons olive oil in a 10-inch skillet over medium-high heat until shimmering. Add shallots and mushrooms and saute for 2 to 3 minutes until mushrooms are softened. Add rosemary and pepper and saute 30 seconds more.
Dissolve apple cider in boiling water and add to skillet along with chicken broth. Bring to boil over medium-high heat and simmer 8 to 10 minutes until mixture has reduced by about half.
While mixture reduces, add flour to small bowl. Remove a large spoonful of liquid from skillet and whisk it gradually into the flour to make a slurry. Once the skillet mixture has reduced, discard rosemary branches and slowly whisk slurry into the skillet, adding in 1 1/2 teaspoons unsalted butter and mustard after slurry is thoroughly combined. Bring sauce back to boil and simmer about 5 minutes until sauce has thickened. (You should have about 3/4 cup sauce.)
Melt remaining 1 1/2 teaspoons butter in small skillet over medium heat. Add apples and saute, stirring often, about 5 minutes until apples are lightly browned and softened.
To serve, top each slice of pork with about 3 tablespoons shallot and mushroom sauce and 1/4 of the sliced apples.