ohio pork loin cutlets with ohio apple and sweet potato hash

By Chef Pierre Wolfe, Our Ohio chef

6 Pork Loin cutlets, ¾” thick, marinated for 2 hours in 2 tablespoons olive oil and seasoned with kosher salt and freshly cracked pepper

Sauce:
1 1/2 cups organic low-sodium chicken stock
½ cup red wine
2 tablespoons tomato paste
1 teaspoon Harrisa or hot chili sauce
½ teaspoon corn starch
2 tablespoons cold water
2 tablespoons cold, unsalted butter cut in two pats
Kosher salt to taste

Sweet Potatoes:
2 large sweet potatoes, peeled, cut into ¼ inch cubes
10 sprigs fresh thyme – remove leaves from stem
3 tablespoons olive oil
Kosher salt and pepper to taste
Fresh sprigs of thyme for garnish

Apples:
2 or 3 medium-size Empire, Gala, Jonathan or Fuji apples, cored, with peel, cut into 8 pieces
½ cup Ohio Riesling wine (dry)
2 teaspoons unsalted butter
Pinch kosher salt

Preheat oven to 350 F. In a baking pan, toss the cubed sweet potatoes with olive oil, thyme, kosher salt and freshly cracked pepper. Bake for 35 to 45 minutes or until done. Remove and place in middle of a large serving platter.

In a 1-quart saucepan, bring all sauce ingredients to a gentle, rolling boil. Skim impurities as needed. Reduce to ½ cup about 30 minutes. Mix cornstarch in the cold water. Blend until smooth. Slowly add to reduced stock while stirring with a spoon. Lower stovetop heat to low setting and cover. When ready to serve, whisk in the cold butter pats one at a time.

Place apples in a Dutch oven with the Riesling wine, butter and pinch of salt. Poach mixture for 15 minutes on low to medium heat. Apples should be softened but still firm.

Pre-heat a nonstick skillet on medium heat. Place cutlets in skillet and cook for 5 minutes on first side until golden brown. Turn over and cook second side for another 3 minutes or until golden brown. Place over sweet potatoes at an angle.

To serve, pour sauce over pork cutlets. Top with poached apples. Serve immediately.