Maple and Rosemary-Glazed Pork Cutlets with Apple Salad in a Creamy Dressing

Directions

1. Start by rinsing and drying all vegetables. Finely slice the scallions, separating the white parts from the green tops. Pick enough rosemary leaves to measure 2 teaspoons, then chop them finely. Cut the apples in half, remove the cores, and dice them into small pieces.
2. Warm 1 tablespoon of olive oil in a small saucepan over medium-high heat. Add the sliced scallion whites and 1 teaspoon of the chopped rosemary. Cook for about 30 seconds until they smell fragrant. Pour in 1¼ cups of water and bring to a boil. Immediately stir in the couscous, along with generous pinches of salt and pepper. Take the pot off the heat, cover it, and let it sit for about 10 minutes until the couscous is tender.
3. While the couscous sits, pat the pork cutlets dry with paper towels. Season them thoroughly on both sides with salt and pepper. Melt 1 tablespoon of butter in a large frying pan over high heat. Add half of the pork cutlets and cook until browned and fully cooked, roughly 2 minutes per side. Remove them to a plate. Repeat with another tablespoon of butter and the remaining pork.
4. After taking out the second batch of pork, lower the heat under the pan to medium. Stir in the remaining chopped rosemary, 2 tablespoons of white wine vinegar (you'll use more later), maple syrup, chicken stock concentrates, and ⅓ cup of water. Let the mixture simmer until it thickens, about 1 to 2 minutes. Stir in 1 tablespoon of butter, then season with salt and pepper. Return all the pork cutlets to the pan and toss to coat them in the sauce. Remove the pan from the heat.
5. In a medium bowl, whisk together the mayonnaise and the remaining white wine vinegar. Add the mixed greens and diced apples, and toss to combine. Season the salad with salt and pepper.
6. Fluff the couscous with a fork and divide it among plates. Arrange the glazed pork cutlets on top of the couscous, then drizzle any sauce left in the pan over them. Garnish with the sliced scallion greens. Serve the apple salad on the side.