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.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Pat the pork cutlets dry with paper towels, and season both sides with salt and black pepper.

Step 2

Dredge the pork cutlets lightly in the all-purpose flour, shaking off any excess.

Step 3

In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium-high heat.

Step 4

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.

Step 5

In the same skillet, melt 1 tablespoon of butter and add the minced shallots. Sauté for 1-2 minutes until fragrant.

Step 6

Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

Step 7

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.

Step 8

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.

Step 9

Return the pork cutlets to the skillet, nestling them into the sauce. Let them warm through for 2-3 minutes.

Step 10

Finish off the dish by stirring in the remaining tablespoon of butter and garnishing with fresh parsley.

Step 11

Serve the pork cutlets with the Normandy-style mushroom and apple sauce over mashed potatoes or alongside crusty bread. Enjoy!

Nutrition Facts

Serving size	(1625.1g)

Amount per serving	% Daily Value*
Calories	2565.6

Total Fat 195.2g	0%
Saturated Fat 91.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 623.6mg	0%
Sodium 2779.1mg	0%
Total Carbohydrate 79.6g	0%
Dietary Fiber 9.1g	0%
Total Sugars 45.3g
Protein 108.9g	0%

Vitamin D 28IU	0%
Calcium 139.4mg	0%
Iron 7.6mg	0%
Potassium 2525.3mg	0%

*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.

Source of Calories

Fat: 70.0%

Protein: 17.3%

Carbs: 12.7%