Maple and Rosemary-Glazed Pork Cutlets
with Couscous and a Creamy Apple Salad
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, coating each cutlet in sticky deliciousness. The apple, on the other hand, gives a fruity boost to the creamy side salad. And with hearty couscous to back up all those flavors, you’ve got nothing less than sweet, sweet perfection.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
¼ ounce
Rosemary
1 unit
Apple
½ cup
Couscous
(Contains Wheat)
12 ounce
Pork Cutlets
5 teaspoon
White Wine Vinegar
2 tablespoon
Maple Syrup
1 unit
Chicken Stock Concentrate
2 tablespoon
Mayonnaise
(Contains Eggs)
2 ounce
Mixed Greens
Not included in your delivery
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Pick rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings). Halve, core, and dice apple.
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). Bring to a boil and immediately stir in couscous and a large pinch of salt and pepper. Turn off heat, cover, and let stand until tender, 8-10 minutes.
Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Melt 1 TBSP butter (2 TBSP 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, you may need to cook in batches.) Transfer to a plate.
Heat same pan over medium heat. Add remaining chopped rosemary, 1 TBSP vinegar (2 TBSP for 4 servings; we’ll use more later), maple syrup, stock concentrate, and ¼ cup water (⅓ cup for 4). Simmer until slightly thickened, 1-2 minutes. Stir in 1 TBSP butter, then season with salt and pepper. Return pork to pan, turning to coat in glaze. Turn off heat.
In a medium bowl, whisk together mayonnaise and remaining vinegar. Add mixed greens and apple; toss to combine. Season with salt and pepper.
Fluff couscous with a fork and divide between plates. Top with pork. Drizzle with any remaining glaze. Garnish with scallion greens. Serve with salad on the side.
Explore Similar Recipes
