Place the whole apples in a baking dish and cover tightly with aluminum foil.
Place the whole onion, with the peel on, in a separate smaller baking dish. Do not cover with foil.
Place both baking dishes in the oven and bake for an hour.
Take the apples and onion out of the oven. When cool enough to handle, scoop the cooked apple into a food processor. Add half of the peeled onion and process until smooth. Taste the sauce and add more onion depending on your taste.
Add salt to taste.
Heat olive oil in heavy skillet.
Season both sides of the pork cutlets with salt, pepper and cajun spice if using it.
Fry each cutlet for about 3 minutes on each side. Serve with a dab of Onion Applesauce and Enjoy!
Click here to make your own Emeril's Essence Creole Seasoning.
Many times our local butcher only has 1" boneless pork chops and so I have cut them in half lengthwise for cutlets. Or, you can add the applesauce to any cut of pork! It is delicious!
Gr8 Make Ahead Tip:
The applesauce can be prepared and kept in the refrigerator for one week. Bring the applesauce to room temperature before serving.