Maple Rosemary Glazed Pork Cutlets with Creamy Apple Salad and Couscous

This quick and flavorful dish brings together the sweetness of maple syrup and the earthy aroma of rosemary to create an irresistible glaze for tender pork cutlets. Served over light, fluffy couscous and accompanied by a creamy apple salad with a tangy twist, it’s a complete meal that feels both comforting and special.

The apples add a fresh, fruity crunch to the side salad, while the maple-rosemary sauce coats each cutlet in sticky, savory goodness. Perfect for a busy weeknight, this recipe comes together in just 20 minutes and is sure to become a family favorite.

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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

2 ounce 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, keeping white and green parts separate. Pick and finely chop enough rosemary leaves to yield 2 teaspoons. Halve, core and dice the apples.
2. Heat 1 tablespoon olive oil in a small pot over medium-high heat. Add scallion whites and 1 teaspoon chopped rosemary. Cook until fragrant, about 30 seconds. Pour in 1¼ cups water and bring to a boil. Stir in 1 cup couscous and a generous pinch of salt and pepper. Remove from heat, cover and let stand until tender, about 10 minutes.
3. Meanwhile, pat pork cutlets dry with paper towels and season generously with salt and pepper. Melt 1 tablespoon butter in a large skillet 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 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 slightly thickened, 1-2 minutes. Stir in 1 tablespoon butter and season with salt and pepper. Return all pork to the skillet, turning to coat in the glaze. Remove from heat.
5. In a medium bowl, whisk together mayonnaise and the remaining white wine vinegar. Add mixed greens and diced apples, tossing to combine. Season with salt and pepper.
6. Fluff the couscous with a fork and divide among plates. Arrange glazed pork cutlets on top of couscous and drizzle with any remaining sauce from the skillet. Garnish with scallion greens and serve with the creamy apple salad on the side.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F.

What can I substitute for couscous?

Quinoa, rice or orzo are great alternatives. Cook according to package directions before serving.

Can I make this dairy-free?

Use a dairy-free butter substitute or oil in place of butter and ensure your mayonnaise is dairy-free.