Ma What's For Dinner?

Serves 4  Prep Time: 5 minutes  Cook Time: 20 minutes

4 large bone in pork chops

1 T olive oil

S&P

1 1/2 t garlic powder

1 t paprika

1 cup good maple syrup

2 T spicy brown mustard

1 T ketchup

Preheat your oven to 375 degrees.  In a large cast iron skillet heat olive oil over medium high heat.  Sprinkle S&P, garlic powder and paprika over the pork chops on both sides.  When pan is hot, add in your pork chops.  Allow first side to sear and cook for 4-5 minutes.  Once the first side is seared nice and brown flip the pork over to the other side and transfer pan to the oven.  Allow to cook on 375 for 10 minutes.

Remove pan from oven and replace on stove.  BE CAREFUL, the pan will be screaming hot so be sure to use your oven mitts (I am constantly burning myself when I pan roast this way.)  Return pan to medium high heat and pour in your syrup.  Allow syrup to cook for 2 minutes and get hot then stir in your ketchup and mustard.  Allow the sauce to bubble away for about 5 minutes being sure to coat the pork chops well.  Remove from heat and serve immediately.

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Serves: 4  Prep Time: 10 minutes  Cook Time: 15 minutes

1 1/2 pounds turkey cutlets

1/2 cup all purpose flour

1 T garlic powder

1/2 t ground black pepper

16 sage leaves, divided (8 minced, 8 whole)

8 slices thin prosciutto

3 T olive oil

1 cup dry white wine

1 large shallot, chopped fine

2 t lemon juice

3 T butter

1 T chopped parsley

Pat cutlets dry with paper towels. In a large bowl combine flour, garlic powder and pepper.  Dredge turkey cutlets in flour mixture, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet.

Heat oil in large skillet over medium-high heat. Add whole sage leaves and cook for about 15 to 20 seconds. Using slotted spoon, remove sage to paper towel-lined plate and set aside for garnish later. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to a plate and keep warm under some aluminum foil. Repeat with remaining cutlets.

Pour off excess fat from skillet, reserving about 1 Tablespoon. Add you shallots and cook until they begin to soften, about 4 minutes.  Add in you wine to deglaze your pan being sure to scrape up any browned bits on the bottom.  Simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Pour over turkey and top with fried sage leaves and extra parsley.

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