Maple Rosemary Glazed Pork Cutlets with Couscous and Creamy Apple Salad

This dish brings together the unexpected combination of maple syrup and rosemary for a sticky, savory-sweet glaze that perfectly coats tender pork cutlets. Paired with light, fluffy couscous and a refreshing creamy apple salad, it’s a complete meal that feels special but comes together in just 20 minutes.

The apple salad adds a crisp, tangy contrast to the rich pork, while the couscous soaks up any extra glaze. It’s a weeknight dinner that delivers big on flavor with minimal effort.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Black pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Finely chop 1 teaspoon of the rosemary. Halve, core and dice the apple.
2. Heat 1 tablespoon olive oil in a small pot over medium-high heat. Add the scallion whites and ½ teaspoon of the chopped rosemary. Cook until fragrant, about 30 seconds. Pour in ¾ cup water and bring to a boil. Immediately stir in the couscous and a generous pinch of salt and pepper. Turn off the heat, cover and let stand until tender, about 10 minutes.
3. Meanwhile, pat the pork cutlets dry with paper towels and season all over with salt and pepper. Melt 1 tablespoon butter in a large pan over high heat. Add the pork and cook until browned and cooked through, 2-3 minutes per side. Transfer the pork to a plate and set aside.
4. To the same pan, add the remaining chopped rosemary, 1 tablespoon of the white wine vinegar (you’ll use the rest later), maple syrup, chicken stock concentrate and ¼ cup water. Simmer over medium heat until the sauce thickens, about 1 minute. Stir in the remaining 1 tablespoon butter, then season with salt and pepper. Return the pork to the pan, turning to coat in the glaze. Turn off the heat.
5. In a medium bowl, whisk together the mayonnaise and the remaining white wine vinegar. Add the mixed greens and diced apple and toss to combine. Season with salt and pepper.
6. Fluff the couscous with a fork and divide between plates. Top with the glazed pork cutlets and drizzle any remaining glaze from the pan over the top. Garnish with the scallion greens. Serve 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 and season similarly.

Is there a dairy-free option for the butter?

Yes, you can use a plant-based butter or substitute with olive oil for the glaze and salad dressing.