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Pork Cutlets with Apples is a simple, delicious recipe for fall or any time of year. Pair thin and crispy cutlets with juicy apple slices in a delicious cream sauce, then enjoy with mashed potatoes or any of your favorite cozy side dishes.
File this recipe under “more recipes from Meggan’s culinary school” because that’s exactly what it is, and it’s definitely one of my favorites. I already knew that pork and apples were a magical combo, but I never tried sautéing them together like this.
A light dusting of flour gives the cutlets a crispy bite which works so nicely with the soft, juicy apple slices. The cream sauce marries all the flavors perfectly, and a sprinkle of chives really pulls everything together.
It’s ready in about half an hour, and I hope you love this recipe as much as I do!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pork cutlets: Cut from pork chops, these boneless pieces of pork are cut thin so they cook quickly in the pan.
Step-by-step instructions
- Season the pork cutlets with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Dredge one cutlet in flour and shake to remove excess, then repeat with remaining cutlets.
- In a large skillet over medium-high heat, heat oil until shimmering. Add pork cutlets in a single layer (working in batches if necessary) and cook until a golden brown crust forms on one side, about 4 to 5 minutes.
- Flip the cutlets and continue cooking until the other side is browned and the chops are cooked through, reaching 145 degrees on an internal thermometer (8-10 minutes total). Transfer to a plate or rimmed baking sheet and repeat with any remaining cutlets, tenting the plate with foil to keep warm.
- Add apples to the skillet and sauté until softened, about 4 to 5 minutes. Add apple juice and cook until the juice has mostly evaporated, about 3 to 4 minutes.
- Stir in the cream and nutmeg. Simmer until thickened, about 2 to 3 minutes (you should be able to draw a line with your spoon through the sauce, and the line doesn’t fill in). Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
- Add pork cutlets back to the skillet and stir until heated through and coated with the sauce. Garnish with chives.
Recipe tips and variations
- Yield: This recipe makes 4 generous servings, 2 to 3 cutlets per serving depending on their individual weight.
- Storage: Store leftovers in an airtight container for up to 4 days.
- Make ahead: The cutlets can be dusted with flour and refrigerated up to a day in advance. You can also peel and slice the apples in advance, storing them covered in the refrigerator, and submerged in water with lemon juice, up to 1 day in advance.
- Freezer: Wrap leftover cutlets in freezer-safe packaging and freeze up to 4 months. Thaw overnight in the refrigerator.
Frequently Asked Questions
A pork cutlet is a thin, boneless piece of pork cut from a chop.
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Pork Cutlets with Apples
Ingredients
- 2 pounds pork cutlets (about 12, see note 1)
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 large apples peeled and sliced into 1/2-inch pieces
- 1/4 cup apple juice
- 1/2 cup heavy cream (4 ounces)
- pinch ground nutmeg
- 2 tablespoons fresh chives for garnish
Instructions
- Season the pork cutlets with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Dredge one cutlet in flour and shake to remove excess, then repeat with remaining cutlets.
- In a large skillet over medium-high heat, heat oil until shimmering. Add pork cutlets in a single layer (working in batches if necessary) and cook until a golden brown crust forms on one side, about 4 to 5 minutes.
- Flip the cutlets and continue cooking until the other side is browned and the chops are cooked through, reaching 145 degrees on an internal thermometer (8-10 minutes total). Transfer to a plate or rimmed baking sheet and repeat with any remaining cutlets, tenting the plate with foil to keep warm.
- Add apples to the skillet and sauté until softened, about 4 to 5 minutes. Add apple juice and cook until the juice has mostly evaporated, about 3 to 4 minutes.
- Stir in the cream and nutmeg. Simmer until thickened, about 2 to 3 minutes (you should be able to draw a line with your spoon through the sauce, and the line doesn't fill in). Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
- Add pork cutlets back to the skillet and stir until heated through and coated with the sauce. Garnish with chives.
Notes
- Pork cutlets: Cut from pork chops, these boneless pieces of pork are cut thin so they cook quickly in the pan.
- Yield: This recipe makes 4 generous servings, 2 to 3 cutlets per serving depending on their individual weight.
- Storage: Store leftovers in an airtight container for up to 4 days.
- Make ahead: The cutlets can be dusted with flour and refrigerated up to a day in advance. You can also peel and slice the apples in advance, storing them covered in the refrigerator, submerged in water with lemon juice, up to 1 day in advance.
- Freezer: Wrap leftover cutlets in freezer-safe packaging and freeze up to 4 months. Thaw overnight in the refrigerator.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.