Rating: 4 stars
37 Ratings
  • 5 star values: 20
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0
Cyd McDowell

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Credit: Antonis Achilleos

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Heat the oil and butter in a large skillet over medium-high heat.

  • 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.

  • 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.

  • Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.

  • Serve the pork and apples with the pan sauce and mustard.

Nutrition Facts

calcium 44mg; 360 calories; carbohydrates 13g; cholesterol 98mg; fat 21g; fiber 2g; iron 2mg; protein 30mg; saturated fat 8g; sodium 2045mg.
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