Pork Cutlets with Apples

These pork cutlets with apples get a flavor boost from the mix of sweet and sour varieties I like to use. The apples add the perfect balance of sweetness and tang to complement the tender pork.

Pork Cutlets with Apples 

Pork cutlets and apples are one of those combos I come back to often. I love using a mix of sweet and sour apples to give the dish that perfect balance of flavors – it’s all about that contrast that keeps each bite interesting. The apples soften up nicely, soaking in all the juices from the pork, which turns out tender every time.

What I’ve learned is that the variety of apples really makes a difference here. I usually go for a mix of something sweet, like Gala or Honeycrisp, and a sharper variety like Granny Smith. Together, they add depth and a bit of tang that complements the richness of the pork. It’s one of those meals that feels hearty but still light.

Why I Love This Recipe

• Pork cutlets are mild so the apple flavors really shine through.
• I can have this meal on the table in less than 20 minutes.
• The leftovers are delish.

Ingredients

Here’s what you’ll need for this skillet dinner:

• All-purpose flour – light coating for a golden crust.
• Ground coriander – adds soft warmth that plays well with apples.
• Kosher salt and pepper – simple but crucial.
• Olive oil and butter – richness and color in every sear.
• Chicken broth – gives the sauce body.
• White wine vinegar – cuts through the sweetness just enough.
• Pork cutlets – thin and fast, stay tender with quick cooking.
• Honeycrisp apple – sweet and crisp, my favorite for balance.
• Granny Smith apple – adds tart contrast and keeps it lively.
• Flat-leaf parsley – fresh finish over the top.

How I Make Pork Cutlets with Apples

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (coat the pork)
  Mix the flour, coriander, salt, and pepper in a shallow bowl. Lightly coat the pork on both sides and set the pieces in a single layer so they don’t stick together.
• Step Two (brown the apples)
  Melt the butter with olive oil in a large skillet over medium-high heat. Season the apple slices with a little salt and pepper, then cook them cut-side down until golden, about 4 minutes. Transfer to a plate.
• Step Three (cook the pork)
  Work in batches of three and cook the pork until golden and cooked through, about 3 minutes per side. Add more oil if the pan looks dry. Move the pork to a plate and keep warm.
• Step Four (make the sauce)
  Add the chicken broth and vinegar to the skillet and simmer for about 5 minutes to reduce slightly. Stir in the parsley to finish.
• Step Five (serve it up)
  Arrange the pork and apples on plates and spoon the sauce over the top. Every bite lands right between savory and sweet.

Recipe Tips

A few tips to keep in mind when making this pork and fruit dinner.

• Granny Smith apples bring that sharp contrast you can’t fake. Other apples work, but you’ll lose the sweet-tart balance.
• For a completely different take on pork and fruit, my vanilla cider pork with caramelized pears goes the creamy route with cider and vanilla instead of vinegar.
• If the apples start to stick, add a little more butter or oil to help them brown.
• Don’t crowd the pan, space keeps the pork golden instead of steamed.
• Apple cider vinegar works fine if you don’t have white wine vinegar.
• Pork’s perfect at 145°F, so check with a thermometer if you’re unsure.
• If the sauce thickens too much, loosen it with a splash of broth.

Storage, Leftovers and Freezing 

Here are some storage and leftover tips that could be helpful.

• Store the pork in an airtight container in the fridge for up to 3 days. Reheat gently so it stays tender.
• The apples keep for a day or two but are best fresh.
• If freezing, pack the pork in a freezer-safe container and skip the apples. They don’t freeze well. Add fresh apples when you reheat.

More Pork Chop Recipes 

Check out more of my pork chop recipes that are sure to hit the spot.

• Pork Chops with Balsamic Fig Sauce
• Sheet Pan Pork Chops
• Peach Chutney Pork Chops Recipe
• Juicy Grilled Pork Chops
• Parmesan Crusted Pork Chops
• Apricot Glazed Grilled Pork Chops

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Print Recipe

5 from 7 votes

Pork Cutlets with Apples

These pork cutlets with apples get a flavor boost from the mix of sweet and sour varieties. The apples add the perfect balance of sweetness and tang to complement the tender pork.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Main Course

Cuisine: American

Keyword: Pork Cutlets with Apples

Servings: 4

Calories: 345kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• skillet

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.)
  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
• 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.
  1 tbsp olive oil, 1 tbsp butter, 1 small Honeycrisp apple, sliced, 1 small Granny Smith apple, sliced
• 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.
  1/2 cup chicken broth, 2 tbsps white wine vinegar, 1/4 cup chopped, fresh flat-leaf parsley
• Serve the pork with the apples and pan sauce poured over the top.

Video

Notes

For optimal outcomes when making these pork cutlets and apples, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Pork Cutlets with Apples

Amount Per Serving (305 g)

Calories 345 Calories from Fat 177

% Daily Value*

Fat 19.7g30%

Saturated Fat 6.7g42%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2.5g

Cholesterol 86.4mg29%

Sodium 548mg24%

Potassium 68mg2%

Carbohydrates 10.2g3%

Fiber 1.3g5%

Sugar 5.6g6%

Protein 35.7g71%

Vitamin A 8.8IU0%

Vitamin C 10.2mg12%

Calcium 1mg0%

Iron 14mg78%

* Percent Daily Values are based on a 2000 calorie diet.

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