Pork Cutlets with Chestnuts and Sweet Potatoes
|Boneless pork chops||1 1⁄2 Pound (8 Pork Chops)|
|Egg/1/3 cup prepared egg substitute||1 , beaten with 2 tablespoons water|
|Fine dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Shallots||2 Large, minced|
|Chinese five spice powder||1⁄2 Teaspoon|
|Sweet potatoes||1 1⁄2 Pound, peeled and sliced 1/4 inch thick (3 Medium Ones)|
|Cooked chestnuts||1 Cup (16 tbs), shelled (Use Canned Unsweetened Ones Or Freshly Cooked Chestnuts)|
|Apple juice/Cider||1 Cup (16 tbs) (Use More If Needed)|
Trim all visible fat off the cutlets.
Dip them into the egg, and then the breadcrumbs, coating all surfaces.
Heat the oil in an ovenproof skillet (no wooden handle) and sear the cutlets over medium-high heat, just enough to brown them on both sides.
When you turn the pork, add the shallots to the pan and sprinkle a pinch of five-spice powder over each cutlet.
Remove the meat from the skillet.
Pour off any excess fat.
Preheat the oven to 375° F.
Lay the sweet potatoes over the bottom of the skillet and add the chestnuts.
Pour in enough cider or apple juice to reach almost to the top of the potatoes.
Lay the cutlets on top.
Bring the liquid to a boil on the range top.
Cover the pan tightly with foil and bake for 30 minutes.
Uncover and bake an additional 20 minutes, or until the cutlets are very tender.
Alternative method: If you don't have an ovenproof skillet, you can transfer everything to a 2-inch-deep baking dish, not glass, so that you can still bring the casserole to a boil on the range top.