This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
Pork Cutlets with Apples is a simple, delicious recipe for fall or any time of year. Pair thin and crispy cutlets with juicy apple slices in a delicious cream sauce, then enjoy with mashed potatoes or any of your favorite cozy side dishes.
ย
File this recipe under โmore recipes from Megganโs culinary schoolโ because thatโs exactly what it is, and itโs definitely one of my favorites. I already knew that pork and apples were a magical combo, but I never tried sautรฉing them together like this.
A light dusting of flour gives the cutlets a crispy bite which works so nicely with the soft, juicy apple slices. The cream sauce marries all the flavors perfectly, and a sprinkle of chives really pulls everything together.
Itโs ready in about half an hour, and I hope you love this recipe as much as I do!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pork cutlets: Cut from pork chops, these boneless pieces of pork are cut thin so they cook quickly in the pan.
Step-by-step instructions
- Season the pork cutlets with salt and pepper (I like 1 teaspoon salt and ยฝ teaspoon pepper). Dredge one cutlet in flour and shake to remove excess, then repeat with remaining cutlets.
- In a large skillet over medium-high heat, heat oil until shimmering. Add pork cutlets in a single layer (working in batches if necessary) and cook until a golden brown crust forms on one side, about 4 to 5 minutes.
- Flip the cutlets and continue cooking until the other side is browned and the chops are cooked through, reaching 145 degrees on an internal thermometer (8-10 minutes total). Transfer to a plate or rimmed baking sheet and repeat with any remaining cutlets, tenting the plate with foil to keep warm.
- Add apples to the skillet and sautรฉ until softened, about 4 to 5 minutes. Add apple juice and cook until the juice has mostly evaporated, about 3 to 4 minutes.
- Stir in the cream and nutmeg. Simmer until thickened, about 2 to 3 minutes (you should be able to draw a line with your spoon through the sauce, and the line doesnโt fill in). Season to taste with salt and pepper (I like ยฝ teaspoon salt and ยผ teaspoon pepper).
- Add pork cutlets back to the skillet and stir until heated through and coated with the sauce. Garnish with chives.
Recipe tips and variations
- Yield: This recipe makes 4 generous servings, 2 to 3 cutlets per serving depending on their individual weight.
- Storage: Store leftovers in an airtight container for up to 4 days.ย
- Make ahead: The cutlets can be dusted with flour and refrigerated up to a day in advance. You can also peel and slice the apples in advance, storing them covered in the refrigerator, and submerged in water with lemon juice, up to 1 day in advance.
- Freezer: Wrap leftover cutlets in freezer-safe packaging and freeze up to 4 months. Thaw overnight in the refrigerator.
Frequently Asked Questions
What is a pork cutlet?
A pork cutlet is a thin, boneless piece of pork cut from a chop.
More delicious pork recipes
Pork, Ham, and Lamb Recipes
Bacon Wrapped Pork Tenderloin
Sandwich Recipes
Pork Burgers with Feta Mustard
Main Dishes
Pork Roast
30 Minute Meals
Grilled Pork Chops
Join Us
HUNGRY FOR MORE? Sign up for our weeklyย newsletterย and follow along onย Facebook,ย Pinterest, andย Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
Pork Cutlets with Apples
Pork Cutlets with Apples is a simple, delicious recipe for fall or any time of year. Pair thin and crispy cutlets with juicy apple slices in a delicious cream sauce, then enjoy with mashed potatoes or any of your favorite cozy side dishes.
Ingredientsย
- 2 pounds pork cutlets (about 12, see note 1)
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 large apples peeled and sliced into 1/2-inch pieces
- 1/4 cup apple juice
- 1/2 cup heavy cream (4 ounces)
- pinch ground nutmeg
- 2 tablespoons fresh chives for garnish
Instructionsย
- Season the pork cutlets with salt and pepper (I like 1 teaspoon salt and ยฝ teaspoon pepper). Dredge one cutlet in flour and shake to remove excess, then repeat with remaining cutlets.
- In a large skillet over medium-high heat, heat oil until shimmering. Add pork cutlets in a single layer (working in batches if necessary) and cook until a golden brown crust forms on one side, about 4 to 5 minutes.
- Flip the cutlets and continue cooking until the other side is browned and the chops are cooked through, reaching 145 degrees on an internal thermometer (8-10 minutes total). Transfer to a plate or rimmed baking sheet and repeat with any remaining cutlets, tenting the plate with foil to keep warm.
- Add apples to the skillet and sautรฉ until softened, about 4 to 5 minutes. Add apple juice and cook until the juice has mostly evaporated, about 3 to 4 minutes.
- Stir in the cream and nutmeg. Simmer until thickened, about 2 to 3 minutes (you should be able to draw a line with your spoon through the sauce, and the line doesn't fill in). Season to taste with salt and pepper (I like ยฝ teaspoon salt and ยผ teaspoon pepper).
- Add pork cutlets back to the skillet and stir until heated through and coated with the sauce. Garnish with chives.
Notes
- Pork cutlets: Cut from pork chops, these boneless pieces of pork are cut thin so they cook quickly in the pan.
- Yield: This recipe makes 4 generous servings, 2 to 3 cutlets per serving depending on their individual weight.
- Storage: Store leftovers in an airtight container for up to 4 days.ย
- Make ahead: The cutlets can be dusted with flour and refrigerated up to a day in advance. You can also peel and slice the apples in advance, storing them covered in the refrigerator, submerged in water with lemon juice, up to 1 day in advance.
- Freezer: Wrap leftover cutlets in freezer-safe packaging and freeze up to 4 months. Thaw overnight in the refrigerator.
Nutrition
Serving: 1serving (about 2 cutlets and apples)Calories: 402kcalCarbohydrates: 16gProtein: 35gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 122mgSodium: 81mgPotassium: 702mgFiber: 2gSugar: 9gVitamin A: 375IUVitamin C: 4mgCalcium: 28mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Thanks Meggan! I tried itโฆdelicious!
Hereโs what I do with one inch thick, large Sirloin Pork Chopsโฆ
You will need:
2 giant Loin in and bone in Pork Chops.
4-5 medium Granny Smith Apples
i head of cabbage.
2-3 Tablespoons Fennel Seeds [Licorice flavor]
Olive Oil.
Fry the two Chops in a skillet to get colorโฆ then set asideโฆ
Cut 4 โ 5 medium sized Granny Smith Apples into 1 inch slices, set asideโฆ
Take a head of Cabbage, cut it in half, core it, and then slice it into 1/2 inch stripsโฆput the strips in a bowl,
You will need 2-3 tablespoons of FENNEL SEEDS which are Licorice flavoredโฆ
Put the Cabbage slices in a bowl, sprinkle with Olive Oil, then sprinkle on the Fennel seedsโฆmix it all
togetherโฆ set aside.
Get out a large roasting potโฆ I use a Turkey Roaster as I freeze the left oversโฆ Sprinkle a layer of the
Cabbage on the bottom of the potโฆ
Set in the Pork Chops [which will still need to cook.]โฆ then add another layer of Cabbageโฆ
Then a layer of sliced appleโฆ Do this until the ingredients are used upโฆ
Put in a 350f oven for 1-1/2 to 2 hours for the tenderest Cabbageโฆgood flavor. Freezes.
Thank you so much for writing and sharing, Linda! โ Meggan
In this recipe, do you use kosher salt or table salt?
Hi Dale, I prefer Kosher, but table salt is also fine (I list table or Kosher only when it is specifically necessary for a recipe.) I would use whatever one you have already on hand. โ Meggan