I was looking for a tasty meal for the three of us to enjoy since we were going to be able to eat at home. I found this recipe, Breaded Pork Cutlets with Sage Gravy (and Mashed Potatoes) in the October Cooking Light magazine. It seemed like a good meal, especially since the fall weather is starting to arrive.

Place 1 cup of chopped Yukon Gold potatoes, 3/4 cup chopped Gala apple, and 1 bay leaf in a medium saucepan. Cover with water to 2 inches above potato-apple mixture. Bring to a boil and cook for 10 minutes or until tender. Drain and discard the bay leaf. Return the potato-apple mixture to the pan. Add 1/4 cup of sour cream, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper and mash to desired consistency.

Sprinkle 3-4 pork cutlets evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place 6 tablespoons flour in a dish. Place 1 lightly beaten egg in a dish. Dredge the pork in the flour and dip into the egg. Dredge in the flour and set aside momentarily.

Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to the pan and swirl. Add the pork cutlets and cook for 2 minutes on each side or until browned and done. Remove the pork from the pan and tent with aluminum foil to keep warm. Add 1 1/2 cups of chicken stock, scraping the pan to loosen any browned bits. Combine 5 teaspoons of butter and 2 tablespoons flour in a small bowl. Gradually add the butter-flour mixture to the pan, stirring with a whisk. Cook 2 minutes or until thickened. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon of chopped sage. Serve with the pork and mashed potatoes.

We also served the meal with a side dish of brussels sprouts. First, they were trimmed and halved. Then they were cooked with 1/2 cup of finely chopped yellow onion in a skillet over medium-high heat in a few tablespoons of olive oil for about 8 minutes. Then 1/2 of chicken stock is added to the pan and everything is cooked for a few more minutes until the stock is evaporated. Before serving, sprinkle with salt, pepper and grated lemon rind.

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