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Maple and Rosemary-Glazed Pork Cutlets
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Maple and Rosemary-Glazed Pork Cutlets

Maple and Rosemary-Glazed Pork Cutlets

with Couscous and a Creamy Apple Salad

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.

Family Friendly

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

Total Time20 minutes


serving amount

2 unit


¼ ounce


1 unit


½ cup


(Contains Wheat)

12 ounce

Pork Cutlets

5 teaspoon

White Wine Vinegar

2 tablespoon

Maple Syrup

1 unit

Chicken Stock Concentrate

2 tablespoon


(Contains Eggs)

2 ounce

Mixed Greens

Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate59 g
Sugar22 g
Dietary Fiber3 g
Protein40 g
Cholesterol140 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.


Small pot
Large Pan
Paper Towel
Medium Bowl



Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Pick rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings). Halve, core, and dice apple.

Cook Couscous

Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and half the chopped rosemary. Cook until fragrant, 30 seconds to 1 minute. Pour in ¾ cup water (1¼ cups for 4 servings). Bring to a boil and immediately stir in couscous and a large pinch of salt and pepper. Turn off heat, cover, and let stand until tender, 8-10 minutes.

Cook Pork

Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4, you may need to cook in batches.) Transfer to a plate.

Make Glaze

Heat same pan over medium heat. Add remaining chopped rosemary, 1 TBSP vinegar (2 TBSP for 4 servings; we’ll use more later), maple syrup, stock concentrate, and ¼ cup water (⅓ cup for 4). Simmer until slightly thickened, 1-2 minutes. Stir in 1 TBSP butter, then season with salt and pepper. Return pork to pan, turning to coat in glaze. Turn off heat.

Make Salad

In a medium bowl, whisk together mayonnaise and remaining vinegar. Add mixed greens and apple; toss to combine. Season with salt and pepper.

Finish and Serve

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