apples | Kretschmer Wheat Germ
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Falling for Apples: 10 Ways to Create Delicious Dishes from the Season’s Bounty

Take advantage of fall's apple picking season by trying these delicious apple recipe ideas for breakfast, lunch, dinner and dessert.

Pork Cutlets with Apple, Rosemary and Wheat Germ

Pork Cutlets with Apple, Rosemary and Wheat Germ

Nutrition Facts

Serving Size: 1 pork chop and 3 tablespoons sauce (321g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 360
Calories From Fat 120
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 115mg 38%
  • Sodium 500mg 21%
  • Potassium 640mg 18%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 2g 8%
  • Sugars 9g
  • Protein 31g
  • Vitamin A 4% Vitamin C 30%
  • Calcium 4% Iron 10%
  • Vitamin E 15% Thiamin 50%
  • Folate 15% Phosphorus 40%
  • Magnesium 15% Zinc 20%

Wheat germ-coated pork cutlets are topped with a delicious savory and sweet apple-infused sauce to create a perfect weeknight main course that’s special enough to serve for guests.

Serves 4

Pork

1 tablespoon olive oil

1 pound pork loin, cut into 4 4-ounce slices

1/4 cup Kretschmer Original Toasted Wheat Germ

1 egg, lightly beaten

3/4 cup panko crumbs

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano


Sauce

2 teaspoons olive oil

2 tablespoons chopped shallots

1/2 cup sliced mushrooms

2 small branches rosemary

1/8 teaspoon pepper

1 cup boiling water

1 package Alpine Spiced Apple Cider

1 cup low-sodium chicken broth

1 teaspoon flour

2 teaspoons unsalted butter, divided

2 teaspoons Dijon mustard

1/2 medium apple, cut into thin slices


To prepare pork, preheat oven to 425° F. Line a baking sheet with foil and brush with 1 tablespoon olive oil. Using three separate bowls, place wheat germ in one, egg in another and combine panko with salt, pepper and oregano in the last.

Working with one piece of pork at a time, dip pork slices in wheat germ to coat evenly. Then coat pork with egg and finally with the panko mixture. Place on prepared baking sheet. Repeat process with remaining pork, discarding any leftover dip ingredients. Transfer baking sheet to oven and cook 30 minutes, turning pork over halfway through cooking, until pork is no longer pink on the inside and the crust is crispy. Remove from oven, cover and set aside.

While pork is in the oven, prepare sauce by heating 2 teaspoons olive oil in a 10-inch skillet over medium-high heat until shimmering. Add shallots and mushrooms and saute for 2 to 3 minutes until mushrooms are softened. Add rosemary and pepper and saute 30 seconds more.

Dissolve apple cider in boiling water and add to skillet along with chicken broth. Bring to boil over medium-high heat and simmer 8 to 10 minutes until mixture has reduced by about half.

While mixture reduces, add flour to small bowl. Remove a large spoonful of liquid from skillet and whisk it gradually into the flour to make a slurry. Once the skillet mixture has reduced, discard rosemary branches and slowly whisk slurry into the skillet, adding in 1 1/2 teaspoons unsalted butter and mustard after slurry is thoroughly combined. Bring sauce back to boil and simmer about 5 minutes until sauce has thickened. (You should have about 3/4 cup sauce.)

Melt remaining 1 1/2 teaspoons butter in small skillet over medium heat. Add apples and saute, stirring often, about 5 minutes until apples are lightly browned and softened.

To serve, top each slice of pork with about 3 tablespoons shallot and mushroom sauce and 1/4 of the sliced apples.

Apple Turnovers with Wheat Germ

Apple Turnovers with Wheat Germ

Nutrition Facts

Serving Size: 1 turnover (185g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 250
Calories From Fat 80
  • % Daily Value
  • Total Fat 9g 14%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg 7%
  • Sodium 95mg 4%
  • Potassium 250mg 7%
  • Total Carbohydrate 42g 14%
  • Dietary Fiber 5g 20%
  • Sugars 24g
  • Protein 4g
  • Vitamin A 6% Vitamin C 15%
  • Calcium 2% Iron 8%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 10%
  • Magnesium 8% Zinc 8%

Enjoy these lighter apple turnovers for dessert any time. Since this recipe uses phyllo dough instead of pastry dough, these turnovers are lower in fat and better for you.

Makes 4

3 Granny Smith apples, peeled, cored and chopped into 1/2-inch pieces (about 3 cups)

2 tablespoons sugar

1 tablespoon lemon zest

2 teaspoons lemon juice

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons plus 1 teaspoon unsalted butter, melted, divided

1/4 cup Kretschmer Honey Crunch Wheat Germ, divided

4 9 x 14-inch sheets phyllo dough*

2 teaspoons powdered sugar for garnish


Preheat oven to 400° F.

In large bowl mix together apples, sugar, lemon zest, lemon juice, cinnamon and nutmeg.

In large skillet over medium heat, add 1 teaspoon melted butter and apple mixture; cook 8 to 10 minutes until apples have softened, stirring often to prevent burning. Turn off heat and stir in 2 tablespoons wheat germ. Set aside.

Dampen a kitchen towel. Remove phyllo dough from package and cover sheets with the dampened towel to prevent the phyllo from drying out as you work.

Using a pastry brush, brush one phyllo sheet completely with butter; sprinkle 1 tablespoon wheat germ over buttered sheet. Top with another sheet of phyllo and using a pizza cutter or a sharp knife, divide in half lengthwise.

Put 1/2 cup of the apple mixture in one corner of one strip of phyllo. Fold phyllo over the mixture into a triangle-shaped pocket. Brush with butter to seal edge of triangle and place the turnover seam side down onto an ungreased baking sheet. Brush top of triangle with butter and repeat process with remaining 2 sheets of phyllo and apples.

Transfer cookie sheet to oven and bake for 10 to 15 minutes or until golden brown. Remove and cool on wire rack. Just before serving, sift powdered sugar over turnovers.

*Note: If phyllo is frozen, follow package instructions for use. If you are using 13 x 18-inch phyllo sheets, cut sheets into thirds instead of half lengthwise before filling with apples.

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