2 pounds pork loin, thinly sliced and pounded into cutlets
1/4 cup butter, melted
3/4 cups Dijon Mustard
1 cups Panko bread crumbs
1/4 cup grated grana padano cheese
2 Tablespoons italian parsley, finely chopped

Mustard-Cider Sauce
2 Tablespoon unsalted butter
2 small shallots , minced
2 Tablespoons all-purpose flour
2 teaspoon dry mustard
1 cup chicken stock
1/2 cup apple cider
1 Tablespoon minced fresh sage leaves
2 Tablespoons whole-grain mustard
Table salt and ground black pepper

Pickled radish pods
1/2 cup rice wine vinegar
1/4 cup water
1/4 cup sugar
1 Tablespoon salt
2 cups radish pods

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Servings: 6
Michael Reining
FOR RADISH PODS: Bring all the ingredients except the pods to a boil, then pour over washed radish pods. Let steep for 2 hours, then remove from brine.

FOR THE SAUCE: Melt the butter in small saucepan over medium heat; add shallot and cook, stirring frequently, until softened, about 1½ minutes. Add flour and dry mustard; cook, stirring constantly, 30 seconds. Slowly add stock, whisking constantly to avoid forming lumps. Add cider and sage and bring to boil. Reduce heat to low and simmer 5 minutes. Remove pan from heat, cover, and set aside.

FOR THE PORK: Whisk the mustard and the melted butter together until all the butter is incorporated. Combine the panko, cheese and parsley in a hotel pan. Dredge the cutlets in the mustard, then in the panko mixture. Make sure each cutlet is evenly coated.

Heat a saute pan or skillet over medium high heat. Add quarter cup of olive oil and allow to heat until the oil starts to shimmer. Fry the cutlets in small batches (do not over-crowd the pan). About 2 minute on each side until golden brown. Allow to drain on a paper towel and keep warm.

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Pork cutlets with apple mustard sauce
Garnished with pickled radish pods.

Radish pods are the result of allowing your radishes to go to seed at the end of the season. These unique green seed pods have a somewhat mild horseradish/pepper bite. If you grow radishes in your garden, try and grow the radish pods as well.

You probably won't find radish pods at your grocery store. On rare occasions I have seen them sold at farmers markets. However, if you grow radishes, they are an easy by-product after the growing season of your radishes. Allow your plants to flower and go to seed. As the white flowers are produced, so are the seed pods. If you let them go completely, they will dry up and you can use them for seeds next season. But if you harvest the pods when they are young and slender and green, you'll have a peppery-snacky little bit of crunchy goodness. And they make great instant pickles!