Maple Rosemary Glazed Pork Cutlets with Creamy Apple Salad

This dish brings together savory and sweet in the most delightful way. Pork cutlets are pan-seared until golden, then coated in a glossy maple and rosemary glaze that caramelizes beautifully. The sweetness of maple syrup is balanced by fragrant rosemary and a touch of tangy white wine vinegar.

Alongside, a creamy apple salad adds a fresh, crisp contrast. Tender couscous soaks up all the delicious sauce, making every bite satisfying. Ready in just 20 minutes, this meal is perfect for a busy weeknight when you want something special without the fuss.

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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

1 ounce 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. Thinly slice scallions, separating white and green parts. Finely chop enough rosemary to yield 1 teaspoon. Core and dice the apple.
2. Heat 1 tablespoon olive oil in a small pot over medium-high heat. Add scallion whites and ½ teaspoon chopped rosemary; cook until fragrant, about 30 seconds. Pour in ¾ cup water and bring to a boil. Stir in 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 pork and cook until browned and cooked through, about 2 minutes per side. Transfer to a plate and set aside.
4. Reduce heat to medium. Add remaining chopped rosemary, 1 tablespoon white wine vinegar, maple syrup, stock concentrate and ¼ cup water to the skillet. Simmer until sauce thickens, about 1 minute. Stir in remaining 1 tablespoon butter and season with salt and pepper. Return pork to the skillet, turning to coat in the glaze. Remove from heat.
5. In a medium bowl, whisk together mayonnaise and remaining white wine vinegar. Add mixed greens and diced apple; toss to combine. Season with salt and pepper.
6. Fluff couscous with a fork and divide between plates. Place pork cutlets over couscous and drizzle with any remaining glaze from the skillet. Garnish with 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 165°F internally.

What can I substitute for couscous?

Quinoa, rice or orzo make great substitutes. Cook according to package directions before serving.

Is the apple salad dressing dairy-free?

Yes, the dressing is made with mayonnaise, so it contains eggs but no dairy. For a dairy-free option, use vegan mayonnaise.