Pork With Sautéed Granny Smith Apples

Pork With Sautéed Granny Smith Apples
Antonis Achilleos
Serves 4
preparation
20
minutes
cooking
25
minutes
other
0
minutes

Ingredients

2
tablespoons
all-purpose flour
1
teaspoon
ground cumin
kosher salt and black pepper
12
pork cutlets (about 1 1/2 pounds)
1
tablespoon
canola oil
1
tablespoon
butter
2
small Granny Smith apples, halved
1/2
cup
low-sodium chicken broth
2
tablespoons
white wine vinegar
1/4
cup
fresh flat-leaf parsley, chopped
2
tablespoons
whole-grain mustard

Directions

  1. In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.
  2. Heat the oil and butter in a large skillet over medium-high heat.
  3. Sprinkle the apples with ¼ teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates.
  4. Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.
  5. Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.
  6. Serve the pork and apples with the pan sauce and mustard.

 

Cyd McDowell
October 2004

Nutritional Information

  • Per Serving
  • Calories 360
  • Calcium 44 mg
  • Carbohydrate 13 g
  • Cholesterol 98 mg
  • Fat 21 g
  • Fiber 2 g
  • Iron 2 mg
  • Protein 30 mg
  • Sat Fat 8 g
  • Sodium 2045 mg
What does this mean? See Nutrition 101.