Pork Cutlets with Normandy Style Mushroom and Applesauce
Elevate your weeknight dinner with these Pork Cutlets with Normandy-Style Mushroom and Applesauce—a dish that masterfully balances savory and sweet flavors. Juicy, golden-brown pork cutlets are paired with a luxurious cream sauce infused with earthy mushrooms, tangy apple cider, and tender diced Granny Smith apples for a hint of sweetness. Minced shallots, fresh thyme, and a splash of chicken stock round out the sauce’s depth, creating a meal that's both comforting and elegant. Perfect for serving over creamy mashed potatoes or alongside crusty bread, this recipe combines French-inspired techniques with approachable ingredients for a truly memorable dining experience. Ready in just 45 minutes, it’s an ideal choice for impressing guests or treating yourself to something special. Keywords: pork cutlets recipe, Normandy mushroom sauce, apple cider cream sauce, weeknight dinner ideas, French-inspired pork dishes.
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Recipe Information
Ingredients
- 4 pieces Boneless pork cutlets
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 200 grams Button mushrooms
- 2 pieces Shallots, minced
- 1 cup Apple cider
- 1 cup Heavy cream
- 1 piece Granny Smith apple, diced
- 1 teaspoon Fresh thyme
- 0.5 cup Chicken stock
- 1 tablespoon Fresh parsley, chopped
Instructions
Pat the pork cutlets dry with paper towels, and season both sides with salt and black pepper.
Dredge the pork cutlets lightly in the all-purpose flour, shaking off any excess.
In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium-high heat.
Sear the pork cutlets for 3-4 minutes on each side, or until golden brown and cooked through. Remove them from the skillet and set aside on a plate covered with foil.
In the same skillet, melt 1 tablespoon of butter and add the minced shallots. Sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Deglaze the skillet with the apple cider, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, chicken stock, fresh thyme, and diced apple. Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
Return the pork cutlets to the skillet, nestling them into the sauce. Let them warm through for 2-3 minutes.
Finish off the dish by stirring in the remaining tablespoon of butter and garnishing with fresh parsley.
Serve the pork cutlets with the Normandy-style mushroom and apple sauce over mashed potatoes or alongside crusty bread. Enjoy!
Nutrition Facts
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.2 g | 250% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2779 mg | 121% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 45.3 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 139 mg | 11% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2525 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
