Maple Rosemary Glazed Pork Cutlets with Couscous and Creamy Apple Salad

This dish brings together the sweetness of maple syrup and the earthy aroma of rosemary to create a sticky, flavorful glaze for tender pork cutlets. Paired with light and fluffy couscous and a refreshing creamy apple salad, it’s a balanced meal that feels special but comes together in under 30 minutes.

The apples add a crisp, fruity crunch to the creamy side salad, while the couscous soaks up every bit of the delicious glaze. It’s a simple yet impressive dinner that the whole family will love.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

2 unit AppleView ingredient guideLike ingredientDislike ingredient

1 cup CouscousView ingredient guideLike ingredientDislike ingredient

24 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Black PepperView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating white parts from green tops. Pick rosemary leaves from stems and finely chop until you have 2 teaspoons. Halve, core and dice the apples.
2. Heat 1 tablespoon olive oil in a small pot over medium-high heat. Add the scallion whites and 1 teaspoon chopped rosemary. Cook until fragrant, about 30 seconds. Add 1¼ cups water and bring to a boil. Stir in 1 cup couscous and a large pinch of salt and pepper. Remove from heat, cover and let stand until tender, about 10 minutes.
3. Meanwhile, pat the pork cutlets dry with paper towels and season generously with salt and pepper. Melt 1 tablespoon butter in a large pan over high heat. Add half the pork and cook until browned and cooked through, about 2 minutes per side. Transfer to a plate. Repeat with another 1 tablespoon butter and the remaining pork.
4. After removing the second batch of pork, reduce the heat to medium. Stir in the remaining chopped rosemary, 2 tablespoons white wine vinegar, maple syrup, chicken stock concentrates and ⅓ cup water. Simmer until thickened, 1-2 minutes. Stir in 1 tablespoon butter and season with salt and pepper. Return all pork to the pan and toss to coat in the glaze. Remove from heat.
5. In a medium bowl, whisk together the mayonnaise and remaining white wine vinegar. Add the mixed greens and diced apples. Toss to combine. Season with salt and pepper.
6. Fluff the couscous with a fork and divide among plates. Arrange the glazed pork cutlets on top of the couscous and drizzle with any remaining glaze from the pan. Garnish with scallion greens. Serve with the creamy apple salad on the side.

Recipe Tips

FAQ

Can I use boneless pork chops instead of cutlets?

Yes, boneless pork chops work well. Just adjust the cooking time as needed, since chops are thicker. Cook until the internal temperature reaches 145°F.

Is there a substitute for white wine vinegar?

Apple cider vinegar or lemon juice can be used in place of white wine vinegar for a similar acidity.

Can I make this recipe gluten-free?

Yes, use gluten-free couscous (or quinoa) and ensure the chicken stock concentrate is gluten-free. The rest of the ingredients are naturally gluten-free.