2 heaping Tablespoons all-purpose flour
1 Tablespoon ground coriander
Kosher salt and black pepper
1-1/2 pounds pork cutlets
1 Tablespoon olive oil
1 Tablespoon butter
1 small Honeycrisp apple, sliced
1 small Granny Smith apple, sliced
1/2 cup chicken broth
2 Tablespoons white wine vinegar
1/4 cup fresh flat-leaf parsley, chopped
In
a a shallow bowl, combine flour, coriander, 1 teaspoon salt and 3/4
teaspoon black pepper. Lightly dip each piece of pork into the flour
mixture, coating both sides evenly. Set aside. (Do not stack pork
pieces on top of each other.)
Heat butter and oil over
medium-high heat in a large skillet. Sprinkle apples with a little salt
and pepper and cook them, cut side down until they are slightly golden
brown. About 4 minutes, transfer to plates.
Working in batches of three (you might need to add more oil), cook the pork until golden
brown and cooked through, about 3 minutes per side. Some pieces may
take less time. Transfer to a plate and keep warm.
Add the chicken broth and vinegar to the pan and simmer until slightly reduced, about 5 minutes. Stir in the parsley.
Serve the pork with the apples and pan sauce poured over the top.
- Recipe courtesy of Cathy Pollak