Wondra flour has a fine, powdery consistency that yields smooth sauces and crispy crusts. Sifted cake or rice flour would also work if you can't find Wondra.
1 1/2 cups chopped turnips
1 cup chopped Yukon gold potato
3/4 cup chopped peeled Fuji apple
1 bay leaf
1/4 cup light sour cream
2 tablespoons unsalted butter, softened and divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 (4-ounce) center-cut boneless pork cutlets
1/2 cup quick-mixing flour (such as Wondra), divided
1 large egg, lightly beaten
2 tablespoons canola oil, divided
1 1/2 cups unsalted chicken stock (such as Swanson)
1 teaspoon chopped sage
How to Make It
Place turnips, potato, apple, and bay leaf in a medium saucepan; cover with water to 2 inches above vegetable mixture. Bring to a boil; cook 10 minutes or until tender. Drain. Discard bay leaf. Return vegetable mixture to pan. Add sour cream, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mash to desired consistency.
Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place 6 tablespoons flour in a dish. Place egg in a dish. Dredge pork in flour; dip into egg. Dredge in flour.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl. Add 2 pork cutlets; cook 2 minutes on each side or until browned and done. Remove pork from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and 2 pork cutlets. Add stock, scraping pan to loosen browned bits. Combine remaining 5 teaspoons butter and remaining 2 tablespoons flour in a small bowl. Gradually add butter mixture to pan, stirring with a whisk. Cook 2 minutes or until thickened. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and sage. Serve with pork and mashed vegetables.
Made to recipe (except with boneless chops pounded to tenderize, no cutlets to be found). Also the recommended brussels sprouts. First time making this kind of mash combo & it was very good. Everything went together nicely, pretty on the plates. The sage gravy was blah. Served with some leftover cranberry/orange relish.
I wanted to love the veggie mash but both my husband and I were underwhelmed with the flavor, rather the lack thereof. Next time I will sub a parsnip for the turnip and add a bit of garlic. Brussels sprouts were good and pork was easy and tasty which in my book makes it great.
This was a big hit with my family. I didn't use turnips in the potatoes and the result was just fine. The apples add something delicious and tart tot he potatoes that I wasn't expecting. I also used pork chops since thats what I had on hand, its a good substitute especially if you pound them out before hand. Gravy was okay… I think honestly a simple instant gravy would have been better.Definitely make with the lemon brussels sprouts! Pairs really well and even anti-sprouts eaters will enjoy these sprouts.
I usually don't cook pork but I recently developed an allergy to shellfish and my boyfriend is allergic to fish so it really limits the meats I can cook. This was amazing. I'm not a great fryer (despite being from the South) but I did pretty good. I didn't make the gravy, although I'm sure it's delicious. I loved the root mash but I would probably put the apple in first or either chop into smaller pieces. I really loved the sweeteness it had. Instead of sour cream I used Fagé plain Greek yogurt. I find its the closest taste to sour cream of all the plain Greek yogurts. I also did not cook the lemon brussels as I didn't realize I was out of lemons so I just added some EVOO and Tajin. 10/10 will cook again!
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