Maple and Rosemary-Glazed Pork Cutlets with Apple Salad in a Creamy Dressing

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 Scallions
  • 1/4 ounce Rosemary
  • 2 Apple
  • 1 cup Couscous
  • 24 ounce Pork Cutlets
  • 10 teaspoon White Wine Vinegar
  • 2 ounce Maple Syrup
  • 2 Chicken Stock Concentrate
  • 4 tablespoon Mayonnaise
  • 4 ounce Spring Mix Lettuce
  • 1 tablespoon Olive Oil
  • 3 tablespoon Butter
  • Salt
  • Black Pepper

Directions

  1. Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Pick and finely chop enough rosemary leaves from stems to give you 1 tsp. Halve, core, and dice apple.

  2. Heat 1 TBSP olive oil in a small pot over medium-high heat. Add scallion whites and ½ tsp chopped rosemary. Cook until fragrant, about 30 seconds. Pour in ¾ cup water. Bring to a boil, then immediately stir in couscous and a large pinch of salt and pepper. Remove from heat, cover, and let stand until tender, about 10 minutes.

  3. Meanwhile, pat pork dry with a paper towel. Season generously all over with salt and pepper. Melt 1 TBSP butter in a large pan over high heat. Add pork and cook until browned and cooked through, about 2 minutes per side. Remove from pan and set aside on a plate.

  4. Reduce heat under pan to medium. Stir in remaining chopped rosemary, 1 TBSP vinegar (we’ll use more later), maple syrup, stock concentrate, and ¼ cup water. Let simmer until thickened, about 1 minute. Stir in 1 TBSP butter, then season with salt and pepper. Return pork to pan, tossing to coat in sauce, then remove pan from heat.

  5. Whisk together mayonnaise and remaining vinegar in a medium bowl. Add lettuce and apple. Toss to combine. Season with salt and pepper.

  6. Fluff couscous with a fork, then divide between plates. Arrange pork on top of couscous and drizzle with any sauce in pan. Garnish with scallion greens. Serve with salad on the side.

Email to a friend | Print this recipe | Back