When we were kids, my mom used to make pork chops and serve them with fried apples. This is my homage to that dish. I started getting apples often in my organics box and decided to do a savory preparation with them and this recipe was born.
Seitan does great here in place of a pork chop. To see how I make cutlets, check out this old post from way back Titled "Seitan for beginners." While I did the "chops" in the oven instead of the slow cooker (cover the pan with foil and bake at 350 degrees for 45 minutes on each side), you could totally do the cutlets in your crockpot while you were at work and come home and finish the dish.
Play around with coatings, too--tonight, I threw a cup of walnuts in the vitamin with a teaspoon of seasoned salt and a teaspoon of rosemary and used that mixed with a 1/4 cup of store bought bread crumbs (the dried kind that come in a cardboard tube container) and they were great. Pecan crusted would be good, too.
Seitan Chops with Drunken Apples
1 recipe of basic seitan cutlets, cooked and cooled, liquid reserved
1 T flax meal
Coating: Try fresh bread crumbs, finely minced nuts, panko, whatever floats your boat (seasoned with salt, pepper, and rosemary if you like).
Coconut oil for browning
3 apples, quartered, cored, sliced
1 onion, quartered and sliced
1 Shot bourbon (give or take)
pinch of cinnamon
salt and pepper
In a large non-stick pan, heat some coconut oil (or whatever oil you like best. The coconut is nice with the apples, which you are also going to cook in the pan). Mix the flax meal with the reserved broth from cooking the seitan. Whisk and let sit until the mixture thickens, adding a little more flax meal if necessary (I'm sure you could use chia or egg wash, but I'm keeping it vegan here, and flax eggs are my go to for this). Dip the cutlets in the wet mixture and then dredge in your coating mix.
Brown in the skillet on both sides. The seitan is already cooked--you're going for color and crispness here. Remove the browned cutlets to a baking sheet (I set my oven to 200 and put the cutlets in there to stay warm while I make the apples).
In the same pan (add a little more coconut oil if it seems too dry) thrown in the onion and apples. Sauté until the apples have cooked down and everything is tender. Turn off the heat (unless you want a flare up) and pour in the bourbon. Add the pinch of cinnamon and salt and pepper to taste. Turn heat back on and let the alcohol cook off and deglaze the pan.
Serve the warm apples on top of the chops.
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.