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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

 

How to Make It

Step 1

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.

Step 2

Heat the oil and butter in a large skillet over medium-high heat.

Step 3

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.

Step 4

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.

Step 5

Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.

Step 6

Serve the pork and apples with the pan sauce and mustard.

Recipe from Really Simple

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