Go Back
+ servings
Pork Cutlets with apples in a teal skillet.

Pork Cutlets with Apples

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings (about 2 cutlets and apples each)
Calories 402kcal



  • Season the pork cutlets with salt and pepper (I like 1 teaspoon salt and 1/2 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 1/2 teaspoon salt and 1/4 teaspoon pepper).
  • Add pork cutlets back to the skillet and stir until heated through and coated with the sauce. Garnish with chives.


  1. Pork cutlets: Cut from pork chops, these boneless pieces of pork are cut thin so they cook quickly in the pan.
  2. Yield: This recipe makes 4 generous servings, 2 to 3 cutlets per serving depending on their individual weight.
  3. Storage: Store leftovers in an airtight container for up to 4 days. 
  4. 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.
  5. Freezer: Wrap leftover cutlets in freezer-safe packaging and freeze up to 4 months. Thaw overnight in the refrigerator.


Serving: 1serving (about 2 cutlets and apples) | Calories: 402kcal | Carbohydrates: 16g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 81mg | Potassium: 702mg | Fiber: 2g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg