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Thursday, November 14, 2013

New Season, New Inspiration

Pork Cutlets with Apple-Fennel Slaw
6 Boneless pork loin chops, pounded thin
1 Cup flour, seasoned with salt and pepper
2 Eggs
1 Cup panko bread crumbs
EVOO for frying
2 Apples
1 Bulb fennel
1 TBS dijon mustard
1 TBS honey
2 TBS sherry vinegar
Salt and pepper to taste

This post is a long time coming.  I can't believe almost four months have passed since my last...that time felt like a blur.  I have been cooking a lot, and I've made a lot of great dishes, but the blogging part has not come as easily.  Now I finally have something to write about, which ironically has to do with not being about to write at all!  It's not easy to  come up with an original, compelling for every meal I make.  It's also even harder to make time for it between my busy full time job and wedding planning.  It's time to get back at it!

The fall weather has also inspired me, since it is my favorite cooking season after all.  That means pumpkin-flavored everything, but apples are another seasonal ingredient for both sweet and savory dishes alike.  This slaw is the perfect way to use up all those apples from the orchard and can pretty much be served with any of your favorite fall dishes.  But apples, fennel and pork?  Now that's a match made in a foliage-filled heaven.    

Pound the pork chops very thin and dredge in seasoned flour, egg, then panko.  Fry the cutlets in batches until browned and cooked through.  Let drain on a paper towel-lined plate.

Cut apples into match sticks, and slice the fennel bulb thinly.  Set aside in a bowl.  Mix mustard, honey and vinegar and slowly whisk in oil until combined.  Toss dressing with apple and fennel, add chopped parsley and season with salt and pepper.

To serve top each cutlet with slaw and enjoy.

Leftover cutlets and slaw make a mean sandwich with some mayo on a warm baguette.  Hello lunch!

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.