Pork Cutlets and apples, a simple, one-skillet meal that will be on your dinner table in less than 15-minutes.
These pork recipes will spice up your weeknight dinners all year long! Whether it’s juicy grilled pork chops, orange glazed pork chops or sweet and sour pork, you can’t go wrong with any of them when it comes to flavor.
Pork Cutlets with Sweet and Sour Apples Recipe
Pork and apples are synonymous with cooler weather, but truth be told, a dish as easy and delicious as these cutlets should be enjoyed year round.
Pork cutlets are a staple family dinner -kids love their mild flavor and moms adore how quickly they can get them on the table.
Cutlets (because of their thinness) thaw out quickly, a plus when you fail to take something out the freezer earlier in the day. Mild flavor means cutlets meld easily with any sauces or gravies you might have on hand – perfect for those nights when time is of the essence.
Just like my pork chops with balsamic fig sauce, this recipe makes enough for leftovers the next day. Take it to work in a microwavable Tupperware container or slip the pork between two slices of bread for an awesome sandwich.
Ingredients For Pork with Apples
Pantry Ingredients
- all-purpose flour
- ground coriander
- kosher salt and pepper
- olive oil
- chicken broth
- white wine vinegar
Fresh Ingredients
- pork cutlets
- butter – salted
- Honeycrisp apple – if out of season substitute with Pink Lady
- Granny Smith apple
- flat-leaf parsley
How To Make Pork Cutlets with Apples
Step one: In a a shallow bowl, combine flour, coriander, salt and black pepper. Lightly dip each piece of pork into the flour mixture, coating both sides evenly. Set aside. (Do not stack pork pieces on top of each other.)
Step two: Heat butter and oil over medium-high heat in a large skillet. Sprinkle apples with a little salt and pepper and cook them, cut side down until they are slightly golden brown. About 4 minutes, transfer to plates.
Step three: Working in batches of three (you might need to add more oil), cook the pork until golden brown and cooked through, about 3 minutes per side. Some pieces may take less time. Transfer to a plate and keep warm.
Step four: Add the chicken broth and vinegar to the pan and simmer until slightly reduced, about 5 minutes. Stir in the parsley.
Step five: Serve the pork with the apples and pan sauce poured over the top.
What Are Pork Cutlets?
Pork cutlets are lean steaks similar to sirloin chops, but meatier and boneless.
A cutlet is taken from the loin or leg section of a pig.
Can I Use Different Varieties of Apples?
It’s going to be difficult to find an apple with as much sour character as the Granny Smith apple. You can sub any apple, but just know you will miss out on that real sweet and sour contrast.
If Honeycrisp are not in season or not available, you can easily substitute with Pink Lady or Gala apples.
So easy to get on the table, you’re family is going to love this!
Other Pork Recipes You Might Enjoy
Pork Cutlets with Sweet and Sour Apples
Ingredients
- 2 (heaping) tbsps all-purpose flour
- 1 tbsp ground coriander
- 1 tsp kosher salt
- 3/4 tsp ground black pepper
- 1-1/2 lbs. pork cutlets
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small Honeycrisp apple, sliced
- 1 small Granny Smith apple, sliced
- 1/2 cup chicken broth
- 2 tbsps white wine vinegar
- 1/4 cup chopped, fresh flat-leaf parsley
Instructions
- In a a shallow bowl, combine flour, coriander, salt and black pepper. Lightly dip each piece of pork into the flour mixture, coating both sides evenly. Set aside. (Do not stack pork pieces on top of each other.)
- Heat butter and oil over medium-high heat in a large skillet. Sprinkle apples with a little salt and pepper and cook them, cut side down until they are slightly golden brown. About 4 minutes, transfer to plates.
- Working in batches of three (you might need to add more oil), cook the pork until golden brown and cooked through, about 3 minutes per side. Some pieces may take less time. Transfer to a plate and keep warm.
- Add the chicken broth and vinegar to the pan and simmer until slightly reduced, about 5 minutes. Stir in the parsley.
- Serve the pork with the apples and pan sauce poured over the top.
Video
Nutrition
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michelle says
Oh, my. That looks delicious! Think I’m going to try this soon, thanks! 🙂
Erin says
Delicious, even without the parsley (I forgot to add it). I’ll definitely be making this again. I used apple cider vinegar since I didn’t have white wine vinegar, and a Golden Delicious apple instead of a Granny Smith (didn’t have one of those either). Next time I’ll make more sauce, since I served it with whole wheat pasta and didn’t have enough for it.
Amalia says
I made this last night and it was delicious. I needed to cook the apples a little longer than suggested, and I also added a bit of flour to the pan sauce to help it thicken. I wish I’d saved the flour mixture I had used to dredge the pork in–but alas, I had already tossed it! Will save it next time.
Kari says
I made this last night, came out so good, can’t wait to do it agaim! I served it on top of a bed of arugula. So good!!
Ana Ankeny says
Delicious!! Pork with apples is one of the best dishes!! Thanks for making such a great recipe!
Tracey Giordano says
I absolutely love and pork together! What an amazing recipe!
Cathy says
Thank you!
Toni says
I seriously love the flavor from apples! It is so delicious!
Katie says
This recipe is so good- the combination of pork and apples is classic. I also loved the use of two very different apples, the tart with the Granny Smith and the sweet with the Honey Crisp.