Maple and Rosemary-Glazed Pork Cutlets

Delicious and in less than 30 minutes!  Bingo!  I wasn’t sure what this was going to be like when I picked it one week, but I have to say it was light, tasty and perfect for dinner.  The creamy apple salad and couscous paired very well with the pork chops and I can not wait to make it again!


Prep Time:  5 minutes   Total Time: 25 minutes   Serves: 2 people

Ingredients you need to cook this shit:

  • 2 Scallions
  • 1/4 oz Rosemary
  • 1 Gala Apple
  • 1/2 cup couscous
  • 12 oz. Pork Cutlets
  • 5 tsp White Wine Vinegar
  • 2 TBSP of Maple Syrup
  • 1 Chicken Stock Concentrate
  • 2 TBSP of Mayonnaise
  • 2 oz. Spring Mix Lettuce
  • 1 TBSP Olive Oil
  • 2 TBSP butter

Directions you need to cook this shit:

  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 1/2 tsp chopped rosemary.  Cook until fragrant, about 30 seconds. Pour in 3/4 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 (use the rest later), maple syrup, stock concentrate, and 1/4 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.

Calories: 700



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