Pork Cutlets with Apples Onions, and Marjoram

By Eloise Davidson

Special to CSMS Magazine

This dish displays the excellent cooking traits of good-quality German Riesling wine, which is not surprising considering the preparation originated in Germany’s Rhineland While it’s relatively simple and quick to put together, it nevertheless boasts vibrant and complex flavor, due in part to the gentle sweetness, balance, and perfume of these wines. To double the recipe, use two skillets.

 WINE NOTE

 German Riesling! For those who aren’t familiar with it, here’s a chance to learn about the most refined and nimble food wine there is. From Rheingau, the Joesph Leitz Rudesheimer Klosterlay Kabinett is a sweet-tart style of Riesling that sumptuously complements that pork in a creamy and expressive style. But it’s the slightly dryer halbtrocken style of Riesling that really makes the match take off. From the Rheinpfalz: Lingenfelder’s Freisenheimer Musikantbuckel Kabinett Halbtrocken.

Serves 2

¾ cup off- dry Riesling wine

¼ cup golden raisins

About 1 ¼ cups vegetable oil

1 large yellow onion, thinly sliced

2 sweet apples such as Gala or Fuji, peeled, cored, halved and cut into thin, half-moon slices

¾  cup pork stock, Chicken Stock (recipe follows), or canned low-sodium Chicken broth

3 teaspoon finely chopped fresh marjoram

Kosher Salt

1 pound boneless pork loin, cut into 6 slices (cutlets), each about 3/8 inch thick, at room temperature

Freshly ground black pepper

All purpose flour for dredging

2 tablespoons whole-grain or smooth German-style mustard such as Inglehoffer’s

In a small saucepan, bring the wine and raisins to a simmer over medium-high heat. Reduce the heat so that the wine simmers gently and cook until reduced by half, about 4 minutes. Set aside.

In a large skillet, heat ¼ cup of the oil over medium heat and cook the onion slices, stirring occasionally, until softened and pale gold at the edges, 8 to 10 minutes. Stir in the apples and cook for 5 minutes more. Add the wine-raisin mixture, the stock, 2 teaspoons of marjoram, and ¾ teaspoon salt and bring to slimmer.

Reduce the heat to medium low and simmer gently until the liquid, 5 to 7 minutes. Set aside.

1. Preheat the oven to 200 degrees. Sprinkle the pork slices on both sides generously with salt and lightly with pepper. Put about 1 cup of flour on large plate.
2. In a large skillet, pour enough oil to reach a depth of about ¼ inch and heat over medium heat. While the oil heats, spread both sides of the pork slice with mustard and then dredge with the flour. Shake off the excess flour and when the oil begins to smoke carefully slide 2 to 3 pork slices into the skillet. Reduced the heat slightly and fry for 1 ½ to 2 minutes per slide. The pork slices will be barely pink in the center. Transfer to a paper towel-lined plate and keep warm in the oven. Repeat to fry the remaining pork slices, letting the oil get hot again between batches.
3. Gently re-warm the reserved onion-apple mixture over low heat. Divide the mixture between 2 serving plates and top each with 3 pork cutlets. Garnish with the remaining 1 teaspoon marjoram and serve immediately.

Note: Eloise Davidson is a restaurant owner. She lives and works in Atlanta, Georgia.