Dinner in 20 Minutes: Panko Pork Cutlets with Chianti Balsamic Reduction with Roasted Garlic Yukon Gold Mashed Potatoes

Craving a comforting fall inspired dinner, I had mashed potatoes on the mind early on in the day today. I always make my mashed potatoes with the peels still on, using my food processor to make them creamy and smooth. I tried a new ingredient this time around, a small pinch of cinnamon, and it added a nice sweet and spicy note in addition to the roasted garlic. I added almond milk, olive oil, salt & pepper, and roasted minced garlic to the food processor bowl.

I flayed boneless pork chops to make thin portions. Using an egg wash consisting of eggs, water and stone ground mustard, I breaded the pork in panko bread crumbs, fresh grated Parmesan cheese , garlic powder, kosher salt and fresh ground pepper. Then I pan fried in Olive oil until crispy and golden on each side.

To make the reduction I added equal parts of a leftover bottle of Chianti with Balsamic vinegar. I simmered over med low heat until it reduced to half and thickened. I drizzled the reduction over the plate and then plated the potatoes and cutlets. I ate my cutlets Milanese style over a bed of baby greens with an additional splash of french vinaigrette.

I suggest boiling the potatoes while you saute the cutlets. Transfer cooked cutlets to an oven safe dish and place in 200 degree oven to keep warm until ready to serve.  A side of some roasted apples and carrots would pair perfectly with this dish. What fall flavors are you craving when the weather starts cooling down?

The Slow Cooker Saves Dinner

I recently started working part time for a friend's family deli, (Gianella's of Glen Rock) and the evening hours are forcing me to get creative with dinner, and encouraging me to pull out my rarely used crock pot. The New York Times Dining section recently featured a recipe, with a picture that left me drooling: Grilled Baby Back Ribs with Spicy Peanut Shake. I purchased the ingredients fully intending to make them on a night I would be home and have the time required. Needless to say, that didn't happen! So I pulled out the Crock Pot and googled a variety of slow cooker worthy rib recipes. The following Thai inspired recipe is what I came up with. 

All of the marinade ingredients are usually in my pantry or fridge, making this a meal I can turn to time and time again as long as I have some ribs in the freezer. I paired it with two sides that are quick to heat/assemble; Trader Joe's Frozen Brown Rice, as well as, some raw baby carrots. The results were fall of the bone tender ribs that left the house smelling delicious.

What slow cooker recipe do make that you can't live without?

 Thai Style Crock Pot Ribs
1-16 oz can pineapple chunks in pineapple juice
1-2 T low sodium soy sauce
1/2 tsp granulated garlic
1/4 tsp ground ginger
1/4 tsp black pepper
1/3 cup hoisin sauce
1/4 cup fresh squeezed orange juice
2 T creamy or crunchy peanut butter
3.5 lbs pork baby back ribs
Salt to preference

Combine ingredients and allow ribs to marinate 8 hours or overnight in fridge. Place Ribs and marinade in slow cooker and cook on low setting for 8 hours. (It is ok to place the refrigerated crock into the warmer as long as you do not preheat the warmer)