Maple Rosemary Glazed Pork Cutlets with Couscous and Creamy Apple Salad

This quick and flavorful dish brings together sweet maple syrup and aromatic rosemary to create a sticky, delicious glaze for tender pork cutlets. Paired with fluffy couscous and a creamy apple salad, it’s a balanced meal that comes together in just 20 minutes.

The apples add a fresh, fruity crunch to the creamy side salad, while the couscous soaks up all the savory flavors. Perfect for a busy weeknight when you want something special without spending hours in the kitchen.

Log in to save recipes and build weekly shopping lists.

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. Thinly slice scallions, separating white and green parts. Pick rosemary leaves and chop finely until you have 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 pinch of salt and pepper. Remove from heat, cover and let stand for 10 minutes.
3. Meanwhile, pat pork cutlets dry and season with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat. Cook pork until browned and cooked through, 2-3 minutes per side. Transfer to a plate.
4. To the same skillet, add remaining chopped rosemary, 1 tablespoon vinegar, maple syrup, chicken stock concentrate and ¼ cup water. Simmer over medium heat until thickened, about 1 minute. Stir in 1 tablespoon butter and season with salt and pepper. Return pork to the pan, turning to coat in the glaze.
5. In a medium bowl, whisk together mayonnaise and remaining 4 teaspoons 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. Top with pork cutlets 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 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 cooking.