Maple Rosemary Glazed Pork Cutlets with Couscous and Creamy Apple Salad

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

Perfect for a busy weeknight, this recipe comes together in just 20 minutes using simple ingredients. The pork is seared until golden, then coated in a quick pan sauce, while the couscous steams on the side and the salad comes together with a creamy dressing. It’s a complete meal that feels 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

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 the scallions, separating the white parts from the green tops. Finely chop 1 teaspoon of 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. Stir in the couscous and a generous pinch of salt and pepper. Remove from heat, cover and let stand until tender, about 10 minutes.
3. Meanwhile, pat the pork cutlets dry with paper towels. Season generously on both sides 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, 3-5 minutes per side. Transfer the pork to a plate and set aside.
4. Reduce the heat under the pan to medium. Stir in 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 until the sauce thickens slightly, 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 sauce. Remove from heat.
5. In a medium bowl, whisk together the mayonnaise and the remaining white wine vinegar. Add the mixed greens and diced apple. Toss to combine. Season with salt and pepper.
6. Fluff the couscous with a fork and divide between plates. Top with the pork cutlets and drizzle any remaining sauce 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 use instead of white wine vinegar?

Apple cider vinegar or lemon juice are good substitutes. Use the same amount.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.