PORK CUTLETS WITH SWEET AND SPICY BANANA PEPPER APPLESAUCE

To make the applesauce, combine the apples, banana pepper sauce, apricot preserves, cinnamon, salt, and water in a large saucepan and bring to a boil.  Cover the pan and reduce the heat to low.  Cook until the apples are very soft, about 30-40 minutes.

Remove the cover and mash the apples with a potato masher.  Continue to cook for an additional 30-40 minutes, stirring and mashing occasionally, until the sauce is reduced to a thick and chunky consistency (note – if you like a smoother sauce, you can puree it in a blender or food processor).

To make the cutlets, pound each piece of pork with a meat pounder to ½” thickness all over.  Season the cutlets on both sides with the salt and pepper.  Create a breading station by beating the eggs in a pie plate or shallow baking dish and placing the panko in another dish.

Preheat oven to 250 degrees.

Heat the oil in a large skillet over medium high heat.   Dip each cutlet in the eggs, letting excess drip off, and then press firmly into the panko breadcrumbs on both sides.  Working in batches, place the cutlets in the hot oil and cook for 2-3 minutes per side until golden brown and just cooked through.  Place the cooked cutlets on a baking sheet and put them in the oven to keep warm while you prepare the rest.

Top the cutlets with that amazing sweet and spicy applesauce and serve with your favorite sides.  DEVOUR!!!

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