November 9, 2012 Dinner – Sautèed Pork Cutlets with Apples and Cabbage and blanched green beans.

November 9, 2012 Dinner – Sautèed Pork Cutlets with Apples and Cabbage and blanched green beans.

Suzette worked late so it was up to me to cook dinner.  I took out three of the 4 smoked pork cutlets I had bought at Pro’s Market and sliced up the remaining ½ head of green cabbage and one granny smith apple and ½ of a Jonathan apple and put those ingredients, with 1 Tbsp. each of butter and olive oil, in a large non-stick skillet and sprinkled the ingredients with about 1 tsp. of cumin and 1/2 tsp. of salt and sautéed them and then covered them with a wok cover to steam for about 30 minutes.

I then plucked the ends off about 1 cup of string beans and put them into boiling water to cook. 

When Suzette arrived at home she put the three cutlets into a large iron skillet with a bit of olive oil and sautéed them until they took on a bit of color and then Suzette drained the green beans and sautéed them in the skillet we had used for the pork cutlets to reduce their wetness and take on a bit of pork flavor (a very nice trick).  I wanted some sauce for the pork and I fetched the PPI peach and basil sauce Suzette had made from the fridge.

I poured glasses of Concannon Sauvignon Blanc and we enjoyed a fun and easily prepared dinner, with bites of apple and pork, bites of pork and peach sauce and bites of green bean and cumin flavored cabbage.