RETURN WITH US NOW TO THOSE THRILLING DAYS OF YESTERYEAR! 2/29/16
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.