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Pork Cutlets with Cider Glazed Apples have juicy fried pork cutlets with tender cooked apple chunks spooned on top.
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Pork Cutlets with Cider Glazed Apples
Pork Cutlets with Cider Glazes Apples is the quintessential fall dinner entrée. Pork and apples are a perfect pairing and today’s recipe is easy enough for weeknight meals, but fancy enough for weekend dinner parties.
We made these cutlets with boneless center cut pork chops that were butterflied and pounded flat for even cooking and to tenderize. Then, each cutlet was dipped in a flavorful Dijon mustard-soy based marinade and coated in breadcrumbs.
While the cutlets sit for a bit, you’ll make the cider glazed apples – chunks of apples that are browned in butter then combined with sauteed shallots, fresh herbs, brown sugar, and a splash of apple cider vinegar to balance the sweetness.
Just before serving, fry up the pork cutlets and spoon the cider glazed apples over each portion.
Serve our Pork Cutlets with Cider Glazes Apples with rice pilaf and green beans on the side, or a Fall Harvest Salad.
Key Ingredients & Substitutions
- Boneless Pork Chops – Because you’ll be butterflying each chop and pounding them so each piece is an even thickness, chose center cut boneless pork chops that are on the thicker side. Alternatively, you could buy a small pork loin and cut the slices yourself. If you can only find bone-in pork chops, remove the meat from the bones before starting this recipe. (See Cooking Tips for one additional option.)
- Marinade – Soy sauce, olive oil, Dijon mustard, garlic and ground black pepper.
- Breading – Seasoned flour (all-purpose flour plus salt), beaten eggs, seasoned breadcrumbs mixed with panko breadcrumbs. Note that we used a combination of breadcrumbs for the best texture and flavor
- Cider Glazed Apples – Choose firm sweet cooking/baking apples such as Cosmic Crisp, Honey Crisp, Fuji,or Gala among others. The sauce also includes olive oil, unsalted butter, apple cider, cider vinegar, shallots and brown sugar, plus fresh thyme, rosemary and sage.
Cooking Tips & Tricks
Here are a few additional notes about today’s recipe:
- You may have noticed in our photos that our pork chops are very large…Jack found bone-in porterhouse pork chops on sale. This cut has both the loin and tenderloin still attached to the bone. Because he couldn’t resist a sale, he simply removed the meat from the bone and cut two large one-pound chops into four portions. As noted above, you can just buy thick-cut boneless pork chops or a small pork loin instead.
- Each cutlet takes about 4-5 minutes to cook. Feel free to keep them in a warm oven as you fry the other chops.
Pork Cutlets with Cider Glazed Apples
Pork Cutlets with Cider Glazed Apples have juicy fried pork cutlets with tender cooked apple chunks spooned on top.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: entree
- Method: Frying
- Cuisine: American
Ingredients
Units
Scale
- 2 large boneless pork chops, about one pound each, or a small pork loin
Marinade
- 1/4 cup soy sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh garlic, minced
- 1/2 teaspoon fresh ground black pepper
Breading
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 4 whole eggs beaten
- 1 cup Panko breadcrumbs
- 1 cup Seasoned breadcrumbs, more if needed
Cider Glazed Apples
- 2 firm sweet apples, such as Cosmic Crisp, Honey Crisp, Fuji, Gala, etc., cored, peeled and cut into half-inch chunks
- 2 tablespoons olive oil
- 8 tablespoons butter, divided
- 1 medium shallot, minced
- 2 sprigs thyme
- 4 large sage leaves
- 1 large stem rosemary
- 1/4 cup apple cider vinegar
- 1 quart apple cider
- 2 tablespoons brown sugar
Instructions
- Cut each boneless pork chop in half horizontally.
- Lay one piece at a time on a cutting board, cover with plastic and pound with a meat mallet until one quarter inch thick.
- In a medium bowl, whisk the marinade ingredients.
- Dip each pounded piece of pork in the marinade and then onto a platter. Pour any remaining marinade over the pile of pork pieces. Let them sit on the platter while you prepare the other ingredients.
- Lay out two medium sheet trays and a large bowl. Place flour and salt onto one tray, beat the eggs in the bowl and mix panko and seasoned breadcrumbs onto the second sheet tray.
- In a medium to large skillet over medium heat, place olive oil and two tablespoons of the butter. Once the butter melts and starts to get frothy, add the cut up apples and cook to brown but not fully cooked. They should be brown and have a little crunch to them, about 5-8 minutes. Remove the apples to a bowl with a slotted spoon and set aside.
- Add two more tablespoons of butter and once frothy, add shallots and cook two minutes.
- Tie the three herbs together with twine and add to the pan with shallots.
- Deglaze with the vinegar. Once evaporated, add cider and brown sugar and bring to a boil. Lower to a fast simmer and cook down and reduce to about a cup or so, about 20 minutes.
- Remove the tied herbs and discard and place the browned apples back in. Toss to coat and remove from heat.
- Preheat the oven to 250 degrees F to keep cooked cutlets hot while frying the rest.
- Pick up each marinated cutlet and dredge in the flour, shake excess, dip in egg, letting excess drip off, then into the breadcrumb mixture, pressing crumbs into both sides. Repeat for all four cutlets.
- In a large skillet or sauté pan over medium heat, add oil with last four tablespoons of butter, heat until the butter gets frothy.
- Cook one cutlet at a time for about 2-3 minutes per side, Move each to the waiting pan and hold in the oven as you fry the remaining pieces.
- Serve each cutlet with the glazed apples on the side or spread out over the cutlet.
Frequently Asked Questions
- Can I make Pork Cutlet with Cider Glazed Apples ahead of time? The sauce can be made in advance, and you can prepare the cutlets ahead, but wait until serving time to fry them up.
- How do I store leftovers? Store any leftovers covered and refrigerated for up to three days
- How do I reheat leftovers? Reheat the cutlets in a warm oven being careful not to overcook. The sauce can be served cold, room temperature, or reheated in the microwave or saucepan.
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