Pork With Sautéed Granny Smith Apples

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Photo by Antonis Achilleos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 360 calories
    • Fat 21 g
    • Sat Fat 8 g
    • Cholesterol 98 mg
    • Sodium 2045 mg
    • Protein 30 mg
    • Carbohydrate 13 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 44 mg
  • October 2004

Ingredients

  1. Check 2tablespoons all-purpose flour
  2. Check 1teaspoon ground cumin
  3. Check kosher salt and black pepper
  4. Check 12 pork cutlets (about 1 1/2 pounds)
  5. Check 1tablespoon canola oil
  6. Check 1tablespoon butter
  7. Check 2 small Granny Smith apples, halved
  8. Check 1/2cup low-sodium chicken broth
  9. Check 2tablespoons white wine vinegar
  10. Check 1/4cup fresh flat-leaf parsley, chopped
  11. Check 2tablespoons 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.