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    You are in: Home / Recipes / Pork Cutlets With Normandy-Style Mushroom and Applesauce Recipe
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    Pork Cutlets With Normandy-Style Mushroom and Applesauce

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    2 Total Reviews

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    • on October 16, 2009

      Healthy for a meat recipe. Mildly noticeable apple taste, not too sweet like some, very good! Moist chops-- love the sauce. I used cider for the reduction and added a heaping quarter teaspoon of black pepper to this (DH and I love black pepper). I used fat free half and half. Your timing directions were right on the button except I take longer than 5 minutes for the prep but am slow. Served a grain pilaf with it. Made for Theirs, Yours, & Mine game. Thanks Boomie for another great recipe!

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    • on July 21, 2008

      This was really good! I did add some crushed garlic. I also made everything in the morning. After the meat was browned I place it in a casserole; then covered it with the mushroom sauce and finished off in my toaster oven for 45 minutes. It was super good. I served it with Rice Pilaf.I will make this again; always looking for good recipe for pork tenderloin.Thanks for posting. I made this for Phot Tag. Rita

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    Nutritional Facts for Pork Cutlets With Normandy-Style Mushroom and Applesauce

    Serving Size: 1 (305 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 329.7
     
    Calories from Fat 156
    47%
    Total Fat 17.4 g
    26%
    Saturated Fat 9.5 g
    47%
    Cholesterol 117.3 mg
    39%
    Sodium 76.4 mg
    3%
    Total Carbohydrate 15.7 g
    5%
    Dietary Fiber 2.7 g
    11%
    Sugars 10.6 g
    42%
    Protein 28.6 g
    57%

    The following items or measurements are not included:

    cider

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