This is a great main dish, as long as you don’t overcook it. I buy my meat through Pure Sprouts; the pork cutlets are from free-roaming heritage pigs from Stryker Farm. The taste is incredible.
Preheat the oven to 350 degrees. Oil a 13″ x 9″ x 2″ Pyrex dish. (I use olive oil spray, but feel free to use butter if you can safely consume dairy products, or rub the inside of the dish with the oil of your choice. You just don’t want the meat to stick to the pan.) In a medium-sized bowl, stir or sift together 2 cups of rice flour (or corn flour or a rice-and-corn flour mix) and 2 tablespoons of salt. Dredge each piece of pork in the breading mixture, then place it carefully in the Pyrex dish. If you use 1 pound of meat, you should be able to just barely fit all the cutlets in the dish without overlapping, which is always my goal (for even cooking). Watch the cutlets carefully so they don’t burn. I usually bake the cutlets for 75 to 90 minutes, flipping the cutlets with tongs 40 minutes into the baking time.
Enjoy your baked pork cutlets with applesauce, coleslaw, sauerkraut, or another seasonal fall dish!
This hardly qualifies as cooking, since the quality of the ingredients almost entirely determines how good it tastes, but I have loved this dish since I was a child. It’s a great thing to put in the oven if you have work to do and want to get dinner squared away before getting started on your work.
You’ll need a pound of pork sausage links (the breakfast kind); I get mine from Pure Sprouts. If you are lucky enough to live in the Lehigh Valley of Pennsylvania, you can get yours there, too. If not, Organic Prairie is a good substitute. Yes, they’re expensive; non-factory-farmed pork is expensive. It also tastes much better, is better for the environment, and is less guilt-inducing because the animal had a good life before it became your dinner.
Slice five or six medium to large Fuji apples. Place them in a large Pyrex baking dish and cover them with the breakfast links. Pour maple syrup over the whole thing and bake it in the oven at 350 degrees. I like to bake it covered for 60 minutes and then uncovered for another 30. If the pork isn’t done by then (use a meat thermometer to check), you can re-cover it with foil and bake another 30 minutes.
I used pork cutlets, but you can do these with chicken if you prefer.
Dip cutlets first in melted butter (or olive oil, if you’re going for a dairy-free meal), then in a bowl of the following ingredients (combined): 1 cup Orgran rice crumbs, 2 tablespoons Himalasalt, 2 tablespoons Simply Organic all-purpose seasoning. Make sure to coat the cutlets completely with the breading mixture, then place them in a greased (I use Spectrum organic olive oil spray) 9 x 9 Pyrex dish and bake in a pre-heated 350-degree oven until the meat is done (roughly 90 minutes for a very thin cutlet–slice the cutlets in half to verify done-ness). Enjoy!
People always say to me, “TO, I know you like pork chops, but I just can’t eat them. They’re so dry!”
Because of fears of trichinosis, a lot of us grew up eating pork chops cooked beyond the point when anything should be eaten. One remedy for this problem is a meat thermometer; of course, you have to keep opening the oven to check the temperature of your chops, which is rather tedious, and you might have something else to do.
The other solution is a marinade. Here is a simple one that will keep your pork chops tender and delicious:
Whisk together equal parts apple cider vinegar and olive oil in a bowl. I like to use Mrs. Bragg’s vinegar and Newman’s Own Organics oil. Whisk in onion powder–not too much. I usually give the container three good shakes for two pork chops.
Put your chops in a Pyrex dish. A loaf pan nicely fits two small chops. Pour the marinade over the chops–make sure it covers them completely–and cover the dish with foil. Refrigerate for at least six hours.
Cook the chops at 350 degrees with the foil still on the dish. For chops that are one inch thick, I cook them two hours, until the marinade has completely cooked away (for the cut I usually buy, this takes two hours). Verify that the chops have reached 170 degrees, and then stand back while your family enjoys them!
A side note: Many of us are the cook in the family because we enjoy it. Others, however, are the main (or sole) preparer of meals because their spouses claim kitchen incompetence. This meal is incompetence-proof. Simply fill a 9×9-inch Pyrex dish with apples cut into chunks, cover with a liberal sprinkling of cinnamon, and bake in the same oven as the chops for the last hour of cooking. You have a lovely meal that even the non-cookers out there can prepare.