Maple and Rosemary-Glazed Pork Cutlets
with Apple Salad in a Creamy Dressing
Apple and maple syrup may sound like ingredients for a breakfast or a baking recipe, but we’ve managed to work those flavors into a quick and simple pork dish. The maple syrup gets stirred into the sauce for the meat, coating each cutlet in sticky deliciousness. The apple, on the other hand, is a highlight in the side salad, which also gets a boost from a creamy dressing. With couscous as a hearty base to back up all those flavors, you’ve got nothing less than sweet, sweet perfection.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
¼ ounce
Rosemary
2 unit
Apple
1 cup
Couscous
(Contains Wheat)
24 ounce
Pork Cutlets
10 teaspoon
White Wine Vinegar
2 ounce
Maple Syrup
2 unit
Chicken Stock Concentrate
4 tablespoon
Mayonnaise
(Contains Eggs)
4 ounce
Mixed Greens
Not included in your delivery
1 tablespoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Black Pepper
Salt
Nutrition Values
Utensils
Instructions
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 2 tsp. Halve, core, and dice apples.
Heat 1 TBSP olive oil in a small pot over medium-high heat. Add scallion whites and 1 tsp chopped rosemary. Cook until fragrant, about 30 seconds. Pour in 1¼ cups 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.
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 half the pork. Cook until browned and cooked through, about 2 minutes per side. Remove from pan and set aside on a plate. Repeat with another 1 TBSP butter and remaining pork.
After removing second batch of pork from pan, reduce heat under pan to medium. Stir in remaining chopped rosemary, 2 TBSP vinegar (we'll use more later), maple syrup, stock concentrates, and ⅓ cup water. Let simmer until thickened, 1-2 minutes. Stir in 1 TBSP butter, then season with salt and pepper. Add all pork, tossing to coat in sauce. Remove pan from heat.
Whisk together mayonnaise and remaining vinegar in a medium bowl. Add lettuce and apples. Toss to combine. Season with salt and pepper.
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
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