Pork Cutlets with Apples & Onions

Pork Cutlets with Apples & Onions
Photo by Alan Richardson


  • Freshly ground black pepper
  • 1 Granny Smith apple, peeled, cored, and cut into ¼-inch slices
  • 3 Tbs. unsalted butter
  • Kosher salt
  • 2 tsp. Dijon mustard
  • 2 tsp. chopped fresh marjoram
  • 1 lb. pork loin or 4 boneless pork cutlets
  • + 3 more ingredients
    • 2 Tbs. vegetable oil
    • 2 Tbs. cider vinegar
    • 1 medium onion, thinly sliced

If using pork loin, slice it 1/4 inch thick. Pound the slices or cutlets between two sheets of waxed paper, using the side of large cleaver or the bottom of a small pan, and using a light slapping motion. Pound them to 1/8 inch thick. In a large skillet, heat 2 Tbs. of the butter over medium-high...

View full recipe at Fine Cooking


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