Pork Cutlets with Sweet and Sour Apples

porkapples.jpgThis is the time of year when pork and apples are synonymous with the cooler weather. What is it that makes us crave a dish like this in the Fall? It must be apple season, my favorite time of year. I am so glad to have the Honeycrisp apples back in the stores, they are truly my favorite.

Pork cutlets are also perfect for family dinners. Kids seem to love them because they are mild and can be flavored mildly to their liking. They also take a very short time to cook, which means they will not turn into rubber. I like to keep pork cutlets in the freezer, they thaw quickly and meld easily with any sauces or gravies you might have on hand. Its perfect for those nights when time is of the essence.

This recipe makes enough for leftovers the next day.Take it to work with you in microwavable tupperware or slip the pork between two slices of bread for an awesome sandwich. The pork and the apples reheated well the next day.

Enjoy it.

Pork Cutlets with Sweet and Sour Apples

2 heaping Tablespoons all-purpose flour
1 Tablespoon ground coriander
Kosher salt and black pepper
1-1/2 pounds pork cutlets
1 Tablespoon olive oil
1 Tablespoon butter
1 small Honeycrisp apple, sliced
1 small Granny Smith apple, sliced
1/2 cup chicken broth
2 Tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped

In a a shallow bowl, combine flour, coriander, 1 teaspoon salt and 3/4 teaspoon 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.)

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.

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.

Serve the pork with the apples and pan sauce poured over the top.


Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer forDavis Life Magazine and blogs daily about wine, food and everydayliving.  She lives with her husbandand two sons.  You can visit her at noblepig.com.