Autumn pork cutlets

Autumn pork cutlets
  • 4 servings
  • 0:10 Preparation
  • 0:16 Cooking
  • 0:26 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 4x1/4 lb
    (4x125 g)

    quebec pork cutlets

  • 2

    dried green onions, finely chopped

  • 1

    apple, peeled, cored and diced small

  • 1

    red pepper, diced small

  • 3 Tbsp.
    (45 mL)

    apple jelly

  • 3/4 cup
    (190 mL)

    chicken broth

  • 1 tsp.
    (5 mL)

    rosemary leaves, finely chopped

  • Salt and pepper to taste


In a skillet, heat the butter and oil over medium-high heat, then lightly brown the cutlets on both sides. Remove the cutlets from the skillet and keep hot.

In the same skillet, add the chopped green onions, apple and pepper. Cook 1 to 2 minutes over medium heat. Pour in the apple jelly, chicken broth and rosemary and bring to a boil. Season. Serve the cutlets with the sauce, potatoes and steamed green beans.

Source: Féd. des producteurs de porcs du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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