Ingredients

Sauce

• 2 ½-3 cups berries, fresh or frozen, I use Huckleberries, blueberries or red currants
• 1/3 cup sugar
• 1/3 cup red wine
• 1/3 cup sherry or wine vinegar  

Pork Cutlets

• 4 boneless pork loin chops, trimmed, 6-8 ounces each or, 2 pork tenderloins, trimmed
• Salt and white pepper or fine black pepper
• 1 cup AP flour
• 1 teaspoon each ground ginger and thyme
• ¼ teaspoon allspice
• 4 eggs, beat with fork in shallow dish   
• 1 ½ cups fine breadcrumbs
• ½ cup panko
• About 3/4 teaspoon nutmeg, freshly grate it  
• 2 tablespoons each fresh parsley and thyme, finely chopped
• About 2 teaspoons freshly grated lemon zest
• 4-5 tablespoons olive oil or innocuous oil such as canola

Directions

For sauce, combine all ingredients in a small pot and bring to low boil, reduce heat to keep at low rolling simmer and cook for 20 minutes to thicken and reduce.

Pound pork chops to about 3/8 inch thick or cut each tenderloin into 4 portions on a bit of a bias and pound with a mallet to form 8 thin even medallions or about the same thickness.

Season pork with salt and white pepper or fine black pepper.

Pour flour into a shallow dish and season with ginger, thyme and allspice.

Place beaten eggs in a shallow dish next to that and the breadcrumbs and panko seasoned with nutmeg, fresh herbs and zest in the third dish.    

Heat oil in a large shallow skillet over medium to just above medium heat.  When hot coat chops or medallions in flour egg and breadcrumb mixture and fry to golden 2-13 minutes on each side.  Drain on rack or paper towels and transfer on a foil lined baking sheet to a low oven to keep warm and crisp.  Keep warm in a low oven if not serving immediately.

Serve pork chops or crispy cutlets topped with sauce and the potato salad alongside.