Maple Rosemary Glazed Pork Cutlets with Apple Salad
Pan-seared pork cutlets get a sweet and savory glaze made with maple syrup, fresh rosemary, and white wine vinegar, served over fluffy herb-scented couscous. The dish is accompanied by a crisp apple salad dressed in tangy mayonnaise vinaigrette and fresh mixed greens. This balanced meal combines tender meat, aromatic herbs, and fresh produce for a satisfying dinner that's both elegant and comforting. The maple glaze caramelizes beautifully while the rosemary adds an earthy depth that pairs perfectly with the sweet-tart apple salad.
Ingredients
- 2 unit scallions, trimmed and sliced
- ¼ ounce rosemary, leaves picked and chopped
- 1 unit apple, halved, cored, and diced
- ½ cup couscousquinoa1:1gluten-freegluten-free
cook according to package directions
- 12 ounce pork cutletschicken breasts1:1
pound to even thickness
- 5 teaspoon white wine vinegar
- 1 ounce maple syrup
- 1 unit chicken stock concentrate
- 2 tablespoon mayonnaise
- 2 ounce mixed greens
- 1 tablespoon olive oil
- 2 tablespoon butter
- salt
- black pepper
Instructions
- 1
Wash and dry all produce, trim and thinly slice scallions keeping greens and whites separate, pick and finely chop rosemary leaves to get 1 teaspoon, halve core and dice apple
- 2
Heat olive oil in small pot over medium-high heat, add scallion whites and chopped rosemary, cook until fragrant about 30 seconds, pour in water and bring to boil, stir in couscous with salt and pepper, remove from heat, cover and let stand until tender about 10 minutes
- 3
Pat pork dry with paper towel and season generously with salt and pepper, melt butter in large pan over high heat, add pork and cook until browned and cooked through about 2 minutes per side, remove and set aside
- 4
Reduce heat to medium, stir in remaining rosemary, vinegar, maple syrup, stock concentrate and water, simmer until thickened about 1 minute, stir in butter and season with salt and pepper, return pork to pan and toss to coat
- 5
Whisk together mayonnaise and remaining vinegar in medium bowl, add lettuce and apple, toss to combine and season with salt and pepper
- 6
Fluff couscous with fork and divide between plates, arrange pork on top and drizzle with sauce, garnish with scallion greens and serve with salad on side
Tips
Pat pork completely dry before seasoning to ensure proper browning and prevent steaming in the pan.
Let couscous stand covered for the full 10 minutes to ensure fluffy, tender grains that absorb all the liquid.
Dice apple just before serving to prevent browning and maintain crisp texture in the salad.
Good to Know
Refrigerate leftovers up to 3 days. Store components separately to maintain textures.
Prep vegetables and make salad dressing up to 1 day ahead. Cook fresh for best results.
Serve immediately while pork is warm and couscous is fluffy. Apple salad can be chilled.
Common Mistakes
Don't overcook pork to avoid drying out the meat
Don't skip resting couscous to ensure proper texture
Don't prepare apple salad too far ahead to prevent wilting
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use bone-in pork chops instead?
Yes, but increase cooking time to 4-5 minutes per side and check internal temperature reaches 145°F for food safety.
What if I don't have chicken stock concentrate?
Use 1/4 cup chicken broth instead of the concentrate and water, or substitute with vegetable broth for similar flavor.
How long will the apple salad keep?
Best eaten fresh, but can be refrigerated up to 2 hours. The apple may brown slightly but remains safe to eat.