Boneless Pork Cutlets slow baked on top of my mom’s original stuffing recipe. 

Sometimes you just get an urge to eat a special dish like the one your mother used to make when you were a kid. That’s what happened to me yesterday. (Actually, it was something I had been planning for about two weeks.) That was when I saw these beautiful boneless pork loin cutlets at my local supermarket. The stuffing part was easy … I always helped my mom make the stuffing for Christmas, Thanksgiving and Sunday dinners. (All you need is stale bread, chopped celery and onion and her magical blend of spices.) Note: whole wheat bakery bread works better than Wonder. Also a little white wine.

I just guessed on the bake time and temp.  I remembered that she always used to set the oven at 350 degrees. And I used my smell and a quick fork prick to decide when it was done.

It was fantastic! And I even had leftovers for a second dinner. Mash potatoes and peas and carrots served as the sides. Note, mom seldom used a cookbook recipe.

Getting into my pants makes this a special occasion dinner rather than everyday.


About Robert Edler

... a somewhat unknown and/or imaginary actor, writer, director, producer, photographer, friend, brother, uncle and all round good fellow that you really should get to know because he lives with that most glamorous fourpaw Mademoiselle Renee. (Mlle. Renee for short)

Posted on March 2, 2016, in Yesterday's Style Of Cooking and tagged , . Bookmark the permalink. Leave a comment.

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