Dijon honey mustard pork salad

Making:

Dijon honey mustard pork salad

1 serving prepared

Here's what I have:

12 oz Pork cutlet

2 oz Coleslaw mix

6 oz Apple

1 tsp Honey

1 tbsp Dijon mustard

1 tbsp Sour cream

1 tsp Carolina mustard seasoning

salt pepper (to taste)

Preparation:

The Apple was prepared by cutting into quarters. One half was chopped into small bits the second half was cut into slices.

The coleslaw was prepared by mixing the small chopped bits of Apple and slaw mix with honey, Dijon mustard, Carolina seasoning and sour cream, tossing until well-mixed.

After seasoning the pork cutlet with salt and pepper they were cooked in a cast iron pan for 3 minutes per side before setting aside to rest for 3 minutes. Before plating these would be cut into strips.

To Plate, the coleslaw mix was added to a bowl and the apple slices were arranged on top followed by the pork cutlets.

The plate!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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