Pork Cutlets With Sweet and Sour Apples, a quick classic
Why is pork and apples such a classic combination at this time of year? Although the apple harvest, my favorite time of year, is over in most parts of the country, the markets are still stocked with all varieties of the fruit, especially Honeycrisp, my favorite.
Pork cutlets are perfect for family dinners. Kids seem to love them because they are mild and can be flavored to their liking. They also take a short time to cook, which means they will not turn into rubber. I like to keep pork cutlets in the freezer. They thaw quickly and meld easily with any sauces or gravies you might have on hand. This recipe makes enough for leftovers the next day.
2 heaping tablespoons flour
1 tablespoon ground coriander
1 teaspoon kosher salt, plus more for taste, divided
3⁄4 teaspoon freshly ground black pepper, plus more for taste, divided
11⁄2 pounds pork cutlets
1 tablespoon butter
1 tablespoon olive oil, plus more, if needed, divided
1 small Honeycrisp apple, sliced
1 small Granny Smith apple, sliced
1⁄2 cup chicken broth
2 tablespoons white-wine vinegar
1⁄4 cup fresh flat-leaf parsley, chopped
In a shallow large bowl, combine flour, coriander, salt and pepper. Lightly dip each piece of pork into the flour mixture, coating both sides evenly. Set aside. Do not stack pork pieces on top of each other.
Heat the butter and oil over medium-high heat in a large skillet. Sprinkle the apples with salt and pepper, and cook them, cut side down, until they are slightly golden brown, for about 4 minutes. Transfer to plates. Working in batches of three (you might need to add more oil), cook the pork until golden brown and cooked through, for about 3 minutes per side. Some pieces may take less time. Transfer to a plate and keep warm. Add the chicken broth and vinegar to the pan and simmer until slightly reduced, for about 5 minutes. Stir in the parsley.
Serve the pork with the apples and pan sauce poured over the top.
Makes 2 to 4 servings.
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