The mixture of onions, apples and mushrooms is a winning combination. I love this combination with pork or roasted chicken. This is particularly nice, because you can make it ahead and reheat it. I think it’s even better reheated, making it perfect for company. And, this compote positively screams autumn! This post is all about the compote and much less about the cutlets. This can be a sauce, by simply adding some broth and/or heavy cream. It’s wonderful, but I wanted a thicker, chunkier “sauce”, so this compote was born!
Pork cutlets, at least that’s what they are sold under here. These are pork steaks that have been run through a tenderizer. They are perfect for a wonderfully quick dinner. Make these your friend, but make them. I season the cutlets with herbs or spices. Then I bread them with “The Dredge”. I’m using this dredge almost exclusively. It’s light. It fries up nice and crispy. And it’s delicious! But, I digress.
You can have dinner on the table, from start to finish, in about 20 minutes. It’s pretty simple, just sauté the onion, apple, garlic and mushrooms in some bacon fat. You may use olive oil, but bacon fat adds so much more flavor. As a matter of fact, feel free to fry several slices of bacon; drain all but 2 tablespoons from the skillet. Crumble the bacon and set it aside to add at the very end. So we’re sautéing until the apples are just barely tender. Deglaze the skillet with wine and broth. Bring the mixture back to the boil and reduce the liquid by about half. I really like to grind some mulling spice over the mixture. As you can see, I have a dedicated pepper grinder just for mulling spice. Or add some allspice and thyme, rosemary and oregano are also nice options, too. Pull the skillet off of the heat and stir in the mustard. Taste and correct the seasoning. In all honesty, this compote is equally delicious with just salt and pepper, but it’s always nice to have options, isn’t it?
Onion, Apple and Mushroom Compote (for Pork)
- 2 tablespoons bacon fat or olive oil
- 1 onion, thinly sliced
- 6-8 mushrooms, sliced
- 1 medium apple, cored and cut into 1/3-inch wedges (a Gala is nice)
- 6-8 small cloves garlic or sliced garlic
- 1/2 cup dry white wine
- 1/2 cup beef or chicken broth
- A few grindings of mulling spice or a large pinch ground allspice
- 1 tablespoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
Heat a heavy skillet over medium-high heat. Add the bacon fat, onion, mushrooms and apple wedges. Sauté, stirring occasionally, until the apples lose their crispness, about 3-5 minutes (the cooking time depends on the type of apple you choose). Deglaze the pan with the wine and the broth. Return to the mixture to the boil, lower the heat to medium and simmer until the liquid is reduced by about half, about 3-4 minutes. Remove the pan from the heat. Stir in the mustard. Serve over slices of roasted pork, pork cutlets or roasted chicken.
NOTE: I leave the peel on the apple; it helps hold the apple together and I like the texture. I also add some ground mulling spice or allspice, but the mixture is delicious, as is or with thyme, sage, and/or rosemary.
Onion, Apple and Mushroom Compote Recipe©Marcia Lahens 2018. All rights reserved.
Bring on the pork cutlets….