Maple and Rosemary-Glazed Pork Cutlets

Maple and Rosemary-Glazed Pork Cutlets

with Apple Salad in a Creamy Dressing

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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 for the meat, coating each cutlet in sticky deliciousness. The apple, on the other hand, is a highlight in the side salad, which also gets a boost from a creamy dressing. With couscous as a hearty base to back up all those flavors, you’ve got nothing less than sweet, sweet perfection.


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

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


¼ ounce


1 unit


½ cup



12 ounce

Pork Cutlets

5 teaspoon

White Wine Vinegar

1 ounce

Maple Syrup

1 unit

Chicken Stock Concentrate

2 tablespoon



2 ounce

Mixed Greens

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon




Black Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate55 g
Sugar23 g
Dietary Fiber5 g
Protein42 g
Cholesterol130 mg
Sodium370 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.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Pick and finely chop enough rosemary leaves from stems to give you 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. Remove from heat, cover, and let stand until tender, about 10 minutes.


Meanwhile, pat pork dry with a paper towel. Season generously 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, about 2 minutes per side. Remove from pan and set aside on a plate.


Reduce heat under pan to medium. Stir in remaining chopped rosemary, 1 TBSP vinegar (we'll use more later), maple syrup, stock concentrate, and ¼ cup water. Let simmer until thickened, about 1 minute. Stir in 1 TBSP butter, then season with salt and pepper. Return pork to pan, tossing to coat in sauce, then remove pan from heat.


Whisk together mayonnaise and remaining vinegar in a medium bowl. Add lettuce and apple. Toss to combine. Season with salt and pepper.


Fluff couscous with a fork, then divide between plates. Arrange pork on top of couscous and drizzle with any sauce in pan. Garnish with scallion greens. Serve with salad on the side.