Pork Cutlets with Apples

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings (about 2 cutlets and apples each)

Calories 402kcal

Author Meggan Hill

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

US Customary - Metric

Instructions

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.

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