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Pork Cutlets with Cider Glazed Apples

Pork Cutlets with Cider Glazed Apples - A Family Feast
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Pork Cutlets with Cider Glazed Apples have juicy fried pork cutlets with tender cooked apple chunks spooned on top.

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

  1. Cut each boneless pork chop in half horizontally.
  2. Lay one piece at a time on a cutting board, cover with plastic and pound with a meat mallet until one quarter inch thick.
  3. In a medium bowl, whisk the marinade ingredients.
  4. 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.
  5. 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.
  6. 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.
  7. Add two more tablespoons of butter and once frothy, add shallots and cook two minutes.
  8. Tie the three herbs together with twine and add to the pan with shallots.
  9. 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.
  10. Remove the tied herbs and discard and place the browned apples back in. Toss to coat and remove from heat.
  11. Preheat the oven to 250 degrees F to keep cooked cutlets hot while frying the rest.
  12. 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.
  13. In a large skillet or sauté pan over medium heat, add oil with last four tablespoons of butter, heat until the butter gets frothy.
  14. 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.
  15. Serve each cutlet with the glazed apples on the side or spread out over the cutlet.

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