Join our community of Solution Seekers!

Pork With Sautéed Granny Smith Apples

Pork With Sautéed Granny Smith Apples
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By November, 2004

Nutritional Information

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

Quick Tip

Pork Chops with Escarole and Balsamic Onions
Instead of cutlets, you can use four 6-ounce boneless pork chops, cooking them in one batch for 4 to 5 minutes per side.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.