Maple and Rosemary-Glazed Pork Cutlets

Name: Maple and Rosemary-Glazed Pork Cutlets with Couscous and a Creamy Apple Salad
Yield: 2 servings
Ingredients: 2 unit Scallions; 1/4 oz Rosemary; 1 unit Apple; 1/2 cup Couscous; 12 oz Pork Cutlets; 5 tsp Wine; 2 tbsp Maple Syrup; 1 unit Chicken Stock Concentrate; 2 tbsp Mayonnaise; 2 oz Mixed Greens; 1 tsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Couscous and a Creamy Apple Salad

By Recipe0 System

Apple and maple syrup may sound like ingredients for a breakfast or a baking recipe, but we’ve managed to work those flavors into a quick and simple pork dish. The maple syrup gets stirred into the sauce, coating each cutlet in sticky deliciousness. The apple, on the other hand, gives a fruity boost to the creamy side salad. And with hearty couscous to back up all those flavors, you’ve got nothing less than sweet, sweet perfection.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1/4 oz Rosemary
1 unit Apple
1/2 cup Couscous
12 oz Pork Cutlets
5 tsp Wine
2 tbsp Maple Syrup
1 unit Chicken Stock Concentrate
2 tbsp Mayonnaise
2 oz Mixed Greens
1 tsp Olive Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Pick rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings). Halve, core, and dice apple.
2

Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and half the chopped rosemary. Cook until fragrant, 30 seconds to 1 minute. Pour in ¾ cup water (1¼ cups for 4 servings). Bring to a boil and immediately stir in couscous and a large pinch of salt and pepper. Turn off heat, cover, and let stand until tender, 8-10 minutes.
3

Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4, you may need to cook in batches.) Transfer to a plate.
4

Heat same pan over medium heat. Add remaining chopped rosemary, 1 TBSP vinegar (2 TBSP for 4 servings; we’ll use more later), maple syrup, stock concentrate, and ¼ cup water (⅓ cup for 4). Simmer until slightly thickened, 1-2 minutes. Stir in 1 TBSP butter, then season with salt and pepper. Return pork to pan, turning to coat in glaze. Turn off heat.
5

In a medium bowl, whisk together mayonnaise and remaining vinegar. Add mixed greens and apple; toss to combine. Season with salt and pepper.
6

Fluff couscous with a fork and divide between plates. Top with pork. Drizzle with any remaining glaze. Garnish with scallion greens. Serve with salad on the side.

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