Maple and Rosemary-Glazed Pork Cutlets

Name: Maple and Rosemary-Glazed Pork Cutlets with Couscous and a Creamy Apple Salad
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; ¼ ounce Rosemary; 1 unit Apple; ½ cup Couscous; 12 ounce Pork Cutlets; 5 teaspoon White Wine Vinegar; 2 tablespoon Maple Syrup; 1 unit Chicken Stock Concentrate; 2 tablespoon Mayonnaise; 2 ounce Mixed Greens; 1 tablespoon Olive Oil; 2 tablespoon Butter; Salt; Black Pepper

with Couscous and a Creamy Apple Salad

Recipe Development TeamPublished on January 22, 2019

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Apple and maple syrup may sound like ingredients for a breakfast or a baking recipe, but we’ve managed to work those flavors into a quick and simple pork dish. The maple syrup gets stirred into the sauce, coating each cutlet in sticky deliciousness. The apple, on the other hand, gives a fruity boost to the creamy side salad. And with hearty couscous to back up all those flavors, you’ve got nothing less than sweet, sweet perfection.

Allergens:

Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

¼ ounce

Rosemary

1 unit

Apple

½ cup

Couscous

(Contains: Wheat)

12 ounce

Pork Cutlets

5 teaspoon

White Wine Vinegar

2 tablespoon

Maple Syrup

1 unit

Chicken Stock Concentrate

2 tablespoon

Mayonnaise

(Contains: Eggs)

2 ounce

Mixed Greens

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Black Pepper

Nutrition Values

/ per serving

Energy (kJ)3305 kJ

Calories790 kcal

Fat35 g

Saturated Fat15 g

Carbohydrate75 g

Sugar32 g

Dietary Fiber6 g

Protein43 g

Cholesterol130 mg

Sodium500 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Pan

•Paper Towel

•Medium Bowl

Instructions

Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Pick rosemary leaves from stems; finely chop until you have 1 tsp. Halve, core, and dice apple.

Heat 1 TBSP olive oil in a small pot over medium-high heat. Add scallion whites and ½ tsp chopped rosemary. Cook until fragrant, about 30 seconds. Pour in ¾ cup water. Bring to a boil, then immediately stir in couscous and a large pinch of salt and pepper. Turn off heat, cover, and let stand until tender, about 10 minutes.

Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Melt 1 TBSP butter in a large pan over high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. Turn off heat; transfer to a plate.

Add remaining chopped rosemary, 1 TBSP vinegar (we’ll use more later), maple syrup, stock concentrate, and ¼ cup water to same pan. Simmer on medium heat until thickened, about 1 minute. Stir in 1 TBSP butter, then season with salt and pepper. Return pork to pan, turning to coat in glaze. Turn off heat.

In a medium bowl, whisk together mayonnaise and remaining vinegar. Add lettuce and apple. Toss to combine. Season with salt and pepper.

Fluff couscous with a fork, then divide between plates. Top with pork. Drizzle with any remaining glaze from pan. Garnish with scallion greens. Serve with salad on the side.