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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
White Wine Vinegar
Chicken Stock Concentrate
Not included in your delivery
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.
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.
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.
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.
In a medium bowl, whisk together mayonnaise and remaining vinegar. Add mixed greens and apple; toss to combine. Season with salt and pepper.
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.