2 tablespoon extra-virgin olive oil, divided
1 – 4 oz carton unsweetened applesauce
2 cups thinly sliced red cabbage
1 small red onion, thinly sliced
2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
2 tablespoons pure maple syrup
4 – 1/2-inch-thick center-cut boneless pork loin chops, (about 1 pound), trimmed of all fat
¼ teaspoon salt
¼ teaspoon freshly ground pepper, plus more to taste
⅓ cup flour
1 large egg, lightly beaten
2 tablespoons Dijon mustard
1 1/2 cups panko breadcrumbs
Preheat oven to 475 degrees F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add applesauce, cabbage, onion and thyme, and cook, stirring occasionally, until the mixture begins to soften, 6 to 8 minutes. Stir in maple syrup. Reduce heat to low and cook until the cabbage is tender, about 5 minutes more. Remove from heat, cover and keep warm.
Meanwhile, place each pork chop between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until 1/4 inch thick. Season the pork on both sides with salt and pepper. Place flour on a large plate. Whisk egg and mustard in a shallow dish. Mix panko and 1 tablespoon oil in another shallow dish. Dredge the pork in the flour, dip in the egg mixture, then dredge in the panko. Place on the wire rack. Coat both sides with cooking spray.
Bake until the pork is cooked through and the breadcrumbs are just beginning to brown, about 10 minutes. Season the cabbage mixture with pepper and serve with the cutlets.
Seasoned Baked Rutabaga Wedges
1 rutabaga, peeled and sliced into wedges
1 tablespoon olive oil
Kosher salt and coarse black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
Preheat oven to 450 °F. Soak the rutabaga wedges in cold water for several hours. Drain and dry on paper towels.
Cover a sheet pan with foil and coat with cooking spray. In a large ziplock bag, mix the garlic powder, paprika, onion powder, salt, and pepper and shake to combine. Place the rutabaga wedges in the bag and shake to evenly coat them. Add the oil and shake again.
Arrange the wedges on the prepared sheet pan so they are not touching.
Bake about 20 min and turn the wedges over. Bake another15-20 minutes or until they are brown and crispy