Maple Rosemary Pork Cutlets with Couscous and Creamy Apple Salad

This dish brings together the unexpected sweetness of maple syrup with the earthy aroma of rosemary, creating a sticky, flavorful glaze for tender pork cutlets. Paired with light, fluffy couscous and a crisp, creamy apple salad, every bite is a balance of savory, sweet and tangy.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something special without spending hours in the kitchen. The apple salad adds a refreshing crunch, while the couscous soaks up all the delicious glaze.

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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 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Pick rosemary leaves from stems; finely chop leaves until you have 1 teaspoon (2 teaspoons for 4 servings). Halve, core and dice the apple.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and half the chopped rosemary. Cook until fragrant, 30 seconds to 1 minute. Pour in ¾ cup water (1¼ cups for 4 servings). Bring to a boil and immediately stir in couscous and a large pinch of salt and pepper. Turn off heat, cover and let stand until tender, 8-10 minutes.
3. Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in a large pan over high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, you may need to cook in batches.) Transfer to a plate.
4. Heat the same pan over medium heat. Add remaining chopped rosemary, 1 tablespoon vinegar (2 tablespoons for 4 servings; we’ll use more later), maple syrup, stock concentrate and ¼ cup water (⅓ cup for 4). Simmer until slightly thickened, 1-2 minutes. Stir in 1 tablespoon butter, then season with salt and pepper. Return pork to pan, turning to coat in glaze. Turn off heat.
5. In a medium bowl, whisk together mayonnaise and remaining vinegar. Add mixed greens and apple; toss to combine. Season with salt and pepper.
6. Fluff couscous with a fork and divide between plates. Top with pork. Drizzle with any remaining glaze. Garnish with scallion greens. Serve with salad on the side.

Recipe Tips

FAQ

Can I use a different type of meat?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed to ensure they are cooked through.

What can I substitute for couscous?

Quinoa, rice or orzo are great alternatives. Follow package instructions for cooking.

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, though the flavor will change slightly.