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Sauteed Pork Cutlets with Apples and Onions | BettyCupcakes.com
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Sauteed Pork Cutlets with Apples and Onions

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March 11, 2013 by BettyCupcakes

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Sweet and salty- describes my favorite food combinations (and my personality).

Kettle corn?  Come to mama.  Chocolate-dipped pretzels?  Gimme gimme.

This pork and apple combination is a natural.  The richness of the pork and the sweetness of the apples are balanced by the bite of the onions and the tang of the wine or beer.

I’d recommend serving this alongside some rice or noodles to soak up the sauce and maybe some roast broccoli.

Pork with Apples (28)

Adapt this recipe by using your own favorite liquid- beer, wine, broth, or just plain water.  I’ve used rose wine and a strong stout beer.  The rose wine was my favorite- the wine really brought out the sweet and tart flavors of the apples.  I think a Riesling would go really well with this combination, too.  Or maybe a Hefeweizen with its subtle sweet notes and dry finish…so many options!  Enjoy experimenting.

Pork with Apples (3)

Pork Cutlet with Apples & Onions

1 pound boneless, center cut pork loin cutlets

2 small onions, sliced, roughly ~1 1/2 cups

5 small apples (any variety), sliced, roughly ~3 cups

olive oil spray

1 tablespoon olive oil

1 heaping tablespoon flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2/3 cup liquid (beer, water, wine)

Heat a large sauté pan over medium heat.  Sprinkle cutlets with sea salt.  Once the pan is hot, spray it generously with olive oil spray.  Sauté cutlets 3 minutes per side.  Remove from pan and set aside.

Keeping pan over medium heat, add 1 tablespoon of olive oil to the same pan and add in apples and onions.  Sprinkle in salt and pepper. Cook 5 minutes and stir frequently.  Add flour and cook 1-2 minutes.  Stir to coat apples and onions.  Add the liquid and scrape up the brown bits on the bottom of the pan.

Bring the sauce to a low bubble and reduce heat to low.  Check for seasoning and add salt and pepper to taste.  Add in the pork cutlets and cook 5-10 minutes more.  If sauce reduces too much and pan looks dry, add 1/3 cup water.

Serves 4

Question of the Day:

 What’s your favorite sweet and salty combination?


  • […] When my favorite magazine showed up this month, the cover photo looked awfully familiar.  Apparently, this menu is so popular its on the cover of the “quick cooking” edition of Cooking Light this month.  Their version is made with a soy-marmalade glaze which sounds great- I love all sweet-salty combinations. […]

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