Tuesday, November 1, 2016
Grilled Pork Cutlets W/Salt & Vinegar Potatoes
Nov 01 2016
A great day for Nov. 1st; a sunny 77 and windy. I was hungry for pork tenderloins and had buns on hand.
My butcher’s cutlets make the best tenderloin sandwiches; they are boneless chops run through a tenderizer.
I did a lot of them breaded and skillet fried but anymore we like them just with salt and pepper and dredged in flour then grilled. My side would be some baby Dutch potatoes. I trimmed the ends and quartered 6 of the bigger ones and soaked in 1/3 cup malt vinegar and water to cover about 5 hours.
We also had some cauliflower raw with salad dressing, I had blue cheese on mine and the wife had Italian.
At supper time I boiled the potatoes in the vinegar water until fork tender about 15 minutes then drained and tossed with some butter. I had my weber Spirit heating on med. and added the potatoes in a wire basket while it was getting hot.
By the time I put the cutlets on the potatoes were browning so they went to the warming rack. I did the cutlets 4 minutes per side on the back of grill grates and toasted the buns. I sprinkled coarse salt over the potatoes and served with more malt vinegar.
The wife and I both agree tenderloins or cutlets just need mustard and dill pickle. We like Claussen’s dill pickles. That tasted good and was nice to get in some grilling before the cold comes.
Cutlets w/salt pepper & corn flour
Ready to take in and serve