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Pork Cutlets with Apples & Onions

Alan Richardson

Servings: four.

You can use Calvados or applejack instead of vinegar to deglaze, but if you do, take the pan off the heat when you add the alcohol.


  • 1 lb. pork loin or 4 boneless pork cutlets
  • 3 Tbs. unsalted butter
  • 1 medium onion, thinly sliced
  • 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch slices
  • 2 tsp. Dijon mustard
  • Kosher salt
  • 2 tsp. chopped fresh marjoram
  • 2 Tbs. vegetable oil
  • 2 Tbs. cider vinegar
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 90
  • Sodium (mg): 640
  • Carbohydrates (g): 9
  • Fiber (g): 1
  • Protein (g): 24


  • If using pork loin, slice it 1/4 inch thick. Pound the slices or cutlets between two sheets of waxed paper, using the side of large cleaver or the bottom of a small pan, and using a light slapping motion. Pound them to 1/8 inch thick. In a large skillet, heat 2 Tbs. of the butter over medium-high heat. When the bubbling subsides, add the onion and apple and cook, stirring occasionally, until golden and tender, about 10 minutes. Meanwhile, spread the pork paillards with a thin layer of mustard and sprinkle with 1/2 tsp. salt. When the onion and apple are ready, stir in the marjoram. Transfer the mixture to a plate, wiping out the pan thoroughly, and cover the mixture to keep it warm. Turn the heat up to high and add the oil to the pan. Cook the pork in batches for 1 minute on the first side, turn, and cook until lightly browned, about 1 minute. Transfer to a serving platter and keep warm.
  • Pour any juices from the meat platter into the pan, and add the vinegar. Deglaze—don’t reduce—over medium heat, stirring and scraping up the browned bits with a wooden spoon. Return the apple-onion mixture to the pan; heat through. Swirl in 1 Tbs. butter, if you like, season with salt and pepper, spoon over the meat, and serve.


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Reviews (2 reviews)

  • spoonfox | 10/04/2017

    Delicious and very easy to make. There's a ton of apples this year (2017) up here in northern Wisconsin, so we're trying every recipe we can find that uses them. I'm definitely going to be saving this one. I imagine it works just as well for pork chops, but we had some cutlets from the farm so this was perfect.

    btw.... DEGLAZING is just:
    1) Taking the cooked meat out of the pan.
    2) Adding a liquid (apple cider vinegar in this recipe) to the still-hot pan
    3) Scraping up all the bits of leftover meaty goodness.
    4) Then use that as your sauce

  • MommyDot | 08/22/2008

    Very good recipe. I'm surprised no one else has commented. Tasty, not hard, and a bit different from the normal "meat and potatoes" meal. Try it. I think even kids would like it as it has subtle tastes, not overpowering.

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