Sauteed Pork With Apples Recipe

Ingredients

2 tablespoons all-purpose flour

1 teaspoon ground cumin

kosher salt and black pepper

12 pork cutlets (about 1 1/2 pounds)

1 tablespoon canola oil

1 tablespoon butter

2 small Granny Smith apples, halved

1/2 cup low-sodium chicken broth

2 tablespoons white wine vinegar

1/4 cup fresh flat-leaf parsley, chopped

2 tablespoons whole-grain mustard

Preparation

In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside. Heat the oil and butter in a large skillet over medium-high heat. Sprinkle the apples with ¼ teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates. Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates. Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley. Serve the pork and apples with the pan sauce and mustard.