PreP Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

WHat you need to get:

2 Packs Bruemar Pork Cutlets with Spices and Herbs

+ 1/2 cup chicken stock

+ 1 tablespoon Dijon mustard

+ 1/4 cup apple cider


+ 3 Pink lady apples, sliced

+ 2 red onions, cut into thin wedges 

+ 1 tablespoons olive oil

+ 1/4 cup fresh sage leaves

+ 1 1/2 tablespoon fresh rosemary, chopped

+ 1/2 tablespoon fresh thyme, chopped

+ Salt and pepper

What you need to do:

  1. Remove all packaging & place Cutlets into a greased low-medium heat frying pan. Cook Cutlets for 5-6 minutes on each side, turning only once. Remove Pork Cutlets to a plate.

  2. In a small mixing bowl, whisk together chicken stock, mustard and apple cider, set aside.

  3. Add 1 tablespoon olive oil to the pan, cook apples and onion for 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.

  4. Pour in stock mixture. Stir using a wooden spoon to gently scrape the bottom of the pan to release any brown parts.

  5. Place Pork Cutlets amongst the apples. Cook for another 2-3 minutes, until Pork Cutlets are done and the liquid has reduced by half.

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