Let’s Cutlet

Berkshire Pork—-the best of the pork world and that’s not just me talking….The Food Network Chef’s kinda like it too.  Berkshire pork was one of the basket ingredients on the show Chopped.  You can see it featured on some of the top restaurant menu’s.

One of my favorite cuts is the Pork Cutlet—-it is cut from the loin muscle like the pork chops.  It is sliced thin and can be used in a variety of recipes from the basic fried cutlet to Wienerschnitzel.  Here is my favorite way to serve our Pork Cutlets.

Recipe

Tools:

  • 2 dishes, one for the flour mixture and one for the egg/milk mixture
  • tongs
  • skillet
  • plate to transfer cooked cutlets
  • paper towels to line the plate

Ingredients:

  • 1 pack of Thames Farm Pork Cutlets
  • 1 cup flour
  • 1 Thames Farm egg
  • 1/2 cup milk
  • Onion Powder
  • Salt
  • Pepper
  • Lard (if you want gravy)  otherwise Peanut Oil or Canola

To get started you want to assemble your flouring station.  In one of your dishes add the flour and season with the salt, pepper and onion powder (about 1/2 teaspoon each.  In the other dish crack your egg and add milk and stir to combine and season the egg mixture with salt and pepper..

After your station is assembled you can start the cutlets.  Season them with salt and pepper.  Dip into the flour mixture, then into the egg mixture then back into the flour mixture—make sure you shake between each step to get off excess.

Heat your skillet to medium high and add in enough lard or oil to cover the bottom of the skillet.  Fry each cutlet 3-4 minutes per side or until golden brown.  Tip–don’t crowd the pan, you don’t want the cutlets touching each other.

Transfer as they are cooked to a paper towel covered platter and keep warm.

I served our with mashed potatoes, gravy I made from the drippings and butter peas.

Leftovers were turned into egg and cutlets on  English muffins.

Hope you will try them!!  Nothing better.

Farmer Amy

The Way To A Man’s Heart

The old saying “The way to a man’s heart is through his stomach.”  Well, I agree especially if you twist the knife a little to the right and lift up…..JUST JOKING!!!  I do think preparing and serving good food is one key to a good relationship.  Regardless of which one of you prepare it or better yet prepare it together.

One of the first meals I cooked for Kent after we were married was a pork Pot Roast with mashed potatoes and gravy, macaroni and cheese and green beans.  I remember it because the roast was dry, the macaroni and cheese (“wasn’t like his Mama made it.”) and I put too much salt in the green beans.  Needless to say I was devastated!!  I so wanted to impress him with my food.  The mistakes I made then and still make now always teach me something and help me grow as a cook for my family.  I LOVE good food, but I hate complicated recipes and recipes with 50 Bazillion steps.  I need recipes that I can whip up quickly, that taste delicious, are satisfying and easy to clean-up.  How about you?

That Pot Roast was not going to defeat me, so I called my Dad and asked him his secret.  He always seemed to make the best roasts whether pork or beef and the gravy Mama would make was always so delicious.  He gave me his secret ingredient and I have used it ever since.  I’m going to share with you the easiest and best Pot Roast  recipe!!!  Simple, simple, simple.

Above are pictures of what I’m talking about!!  Berkshire Pork Shoulder Roast   (no, the shoulder butts are not just for BBQ’ing)  they are for roasts also and absolutely scrumptious!  My secret ingredient—-GOOD COFFEE

TOOLS NEEDED:

  • Crock Pot
  • Thames Farm Pork Shoulder Roast
  • 1 large Sweet Onion
  • Salt
  • Pepper
  • 1 cup of coffee (preferably a White Blossom Coffee Co brew)

RECIPE:

Peel and cut the large onion in half and place both halves cut side down in the bottom of your Crock Pot.  Salt and Pepper all sides of the roast and set it on top of the onion halves.  Pour the coffee down the side of the Crock Pot.  Pop on the lid and set to low for 8 – 10 hours.  There you have it!!  Easy easy!!

The coffee will give the roast a deep flavor without any coffee taste.  The gravy that you make with the drippings will be the best!!  Below is the recipe for great gravy!!

TIP:         –A roast is done when a long handled fork can be inserted into the thickest part of the roast, if it falls apart it is actually overcooked and can be stringy.

GRAVY RECIPE:

TOOLS NEEDED:

  • Drippings from roast (I keep the little bits in it, but you can strain if desired)
  • Pepper ( there’s enough salt in the drippings so don’t add much if any until you taste).
  • All-Purpose flour (self-rising works fine if that’s what you have on hand)
  • Spatula
  • 1 tbsp of good Lard–(you can use our Leaf Fat to render some, it’s great)
  • Good size Cast Iron Skillet cause you’re going to want leftovers.

RECIPE:

In the cast iron skillet melt your Lard on medium heat.  Add in 1 tbsp of the flour( if making a large amount just remember you want equal parts of fat to flour so you could go up to 2 tbsp each of lard and flour) and stir it around to coat in the fat and start to cook.  Keep stirring.  You want the color of the flour to turn to a brown color about like a cardboard box.  It will take on a slightly nutty smell.  Then you can add in some of the drippings—take care not to add to much—the gravy will be liquidy, but the more you cook it the more it will thicken.   Keep stirring at this point and scrap the bottom of the skillet to get all the bits from the bottom and to make the gravy smooth.   Never add in flour to thicken—you can add in some cornstarch mixed with drippings, cream or water to thicken if needed, but only if needed.  Evaporation will help with thickening so you can lower the heat slightly and cook off some of the liquid.

Your first attempt at gravy will be a learning experience, but no matter even a bad gravy is just good.  A good tip for gravy is to keep it warm until right before serving or it will form a skin on the top.

Good Luck and anytime you have a question please let me know.

I have come along way since that first roast and now they are one of Kent’s requested meals.  Serve it along side some mashed potatoes and a nice green vegetable.  That will make a visually pretty plate and we do eat with our eyes first!

Talk to you later!!

Amy