Maple Rosemary Pork Cutlets with Couscous and Creamy Apple Salad

Maple syrup and rosemary might sound like breakfast or baking ingredients, but they create an incredible savory-sweet glaze for pork cutlets. In just 20 minutes, you can have a restaurant-quality dinner on the table.

This recipe pairs sticky maple-rosemary pork with fluffy couscous and a creamy apple salad. The crisp apple and tangy dressing balance the rich pork perfectly. It’s a quick, satisfying meal that feels special.

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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 white and green parts. Pick rosemary leaves from stems and finely chop 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) and bring to a boil. Immediately stir in couscous and a big pinch of salt and pepper. Turn off heat, cover and let stand until tender, 8-10 minutes.
3. Meanwhile, pat pork cutlets dry with paper towels and 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, cook in batches if needed.) Transfer to a plate.
4. Heat the same pan over medium heat. Add remaining chopped rosemary, 1 tablespoon vinegar (2 tablespoons for 4 servings), 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 the pan and turn to coat in sauce. Turn off heat.
5. In a medium bowl, whisk together mayonnaise and remaining 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. Drizzle any remaining sauce over the pork and garnish with scallion greens. Serve the creamy apple salad on the side.

Recipe Tips

FAQ

Can I use dried rosemary instead of fresh?

Yes, but use about 1/3 the amount since dried rosemary is more potent. Fresh rosemary gives a brighter flavor.

What can I substitute for couscous?

Quinoa, rice or orzo would work well. Adjust cooking time and liquid accordingly.

Can I make this recipe gluten-free?

Yes, use gluten-free couscous (or another grain) and ensure the stock concentrate is gluten-free. The rest of the ingredients are naturally gluten-free.