Maple Rosemary Glazed Pork Cutlets with Apple Salad and Couscous

This dish brings together the sweetness of maple syrup and the earthy aroma of rosemary in a luscious glaze that coats tender pork cutlets. The sticky, savory sauce is balanced by a refreshing apple salad with a creamy dressing, all served over a bed of fluffy couscous. It’s a harmonious blend of flavors and textures that feels both comforting and elegant.

Ready in just 30 minutes, this recipe is perfect for busy weeknights when you want something special without spending hours in the kitchen. The combination of sweet, savory and tangy elements will delight your taste buds and leave everyone asking for seconds.

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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 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. Season generously with salt and pepper on both sides. 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 and repeat with another 1 tablespoon butter and remaining pork.
4. After removing the second batch of pork, reduce heat to medium. Stir in remaining chopped rosemary, 2 tablespoons white wine vinegar (you’ll use more later), maple syrup, chicken stock concentrates and ⅓ cup water. Simmer until thickened, 1-2 minutes. Stir in the remaining 1 tablespoon butter, then 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 mayonnaise and remaining white wine vinegar. Add 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 glazed pork cutlets on top of the couscous and drizzle with any remaining sauce from the pan. Garnish with scallion greens. Serve the 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.

Can I make this recipe gluten-free?

Substitute couscous with quinoa or rice and ensure the chicken stock concentrate is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat pork and couscous gently and enjoy the salad cold.