Pork Cutlets with Sweet and Sour Apples

This is the time of year when pork and apples are synonymous with the cooler weather.  What is it that makes us crave a dish like this in the Fall?  It must be apple season, my favorite time of year.  I am so glad to have the Honeycrisp apples back in the stores, they are truly my favorite.

Pork cutlets are also perfect for family dinners.  Kids seem to love them because they are mild and can be flavored mildly to their liking.  They also take a very short time to cook, which means they will not turn into rubber.  I like to keep pork cutlets in the freezer, they thaw quickly and meld easily with any sauces or gravies you might have on hand.  Its perfect for those nights when time is of the essence.

This recipe makes enough for leftovers the next day.  Take it to work with you in microwavable tupperware or slip the pork between two slices of bread for an awesome sandwich.  The pork and the apples reheated well the next day. 

Enjoy it.

Print Recipe

Pork Cutlets with Sweet and Sour Apples

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 4


  • 2 heaping Tablespoons all-purpose flour
  • 1 Tbalespoon ground coriander
  • kosher salt and black pepper
  • 1-1/2 pounds pork cutlets
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 small Honeycrisp apple, sliced
  • 1 small Granny Smith apple, sliced
  • 1/2 cup chicken broth
  • 2 tablespoons white wine vinegar
  • 1/4 cup fresh flat-leaf parsley, chopped


  • In a a shallow bowl, combine flour, coriander, 1 teaspoon salt and 3/4 teaspoon 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.

The Honeycrisp are sweet while the Granny Smith give that sour flavor.  A perfect contrast for this dish.

Post a Comment


  1. Oh, my. That looks delicious! Think I’m going to try this soon, thanks! :)

  2. Erin 2

    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.

  3. Amalia 3

    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.


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