1 pound brussels sprouts (trimmed and finely sliced)
1 red apple (like macoun or fuji - sliced)
2 shallots (sliced)
1 tablespoon mustard
4 sprigs thyme
1/2 cup water
3 sweet potatoes (peeled and medium diced)
salt and pepper to taste
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 cup AP flour salt and pepper
instructions Season flour with salt and pepper in a baking dish for dredging.
ingredients Some of the olive oil 1/2 pound thick cut bacon (diced) 3 sweet potatoes (peeled and medium diced) 2 shallots (sliced) 1 pound brussels sprouts (trimmed and finely sliced) 1 red apple (like macoun or fuji - sliced)
instructions Heat a large saute pan over medium-high heat. Once hot, add the olive oil and bacon. Cook until crisp, then add in the sweet potatoes, sliced shallots, brussel sprouts and apples. Saute over medium heat for 5-7 minutes, or until all ingredients are cooked through.
instructions Meanwhile, heat another saute pan over medium-high heat. Add olive oil, then dredge the cutlets in seasoned flour on both sides, shake off excess and lay carefully in the pan. Work in batches so as not to overcrowd the pan. Add whole sprigs of thyme while the pork is searing.
instructions After 2-3 minutes, when the cutlets are golden, flip and continue cooking until the other side is golden brown as well.
ingredients 2 tablespoons butter 1 tablespoon mustard 1/2 cup water
instructions In the same pan as the cutlets, add water, 1 heaping tablespoon of mustard and 2 tablespoons of butter. Swirl to make an emulsified sauce.