Pork Loin Cutlets with Moroccan Spiced Apple Sauce

Every once in a while you stumble across a recipe so stupendous that you need to make it again immediately. This is that recipe. After I impulsively bought a package of pork loin cutlets with no specific destination in mind, Mark Bittman came to our rescue yet again with a recipe for Moroccan-spiced, apple stuffed pork loin. We decided to see if his genius could be modified from a whole tenderloin to cutlets to great success. If you have a well-stocked spice drawer (which, as food-obsessed newlyweds, we most assuredly do), and a few onions and apples floating around your kitchen, all you need is some pork and you're golden. Boom: easy, delicious weeknight meal, especially when served over orzo or Israeli couscous.

we won't need to worry about bland food for the next 20 years or so

the magical spice blend

bonus: your kitchen will smell like heaven

aaand the finished product!

Pork Loin Cutlets with Moroccan Spiced Apple Sauce

(modified from Mark Bittman's Apple-Stuffed Pork Loin with Moroccan Spices)

3 tablespoons butter
2 medium apples, peeled, cored and thinly sliced
1 large onion, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon paprika
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 tablespoon freshly ground black pepper
1 lb pork loin cutlets
3/4 cup apple juice (more as needed)

1/4 cup white wine (more as needed)

nb: the apple/onion/spice sauce is SO RIDICULOUSLY DELICIOUS that we recommend doubling it for increased enjoyment. It goes well with (almost) everything.

1) Melt 1.5 tbsp butter in a skillet and add apples, onion, and all the spices. Cook, stirring occasionally, until apples and onion are soft, about 8 minutes.

2) Deglaze with 1/2 c apple juice and white wine. Bring to a simmer. Add more butter as needed to thicken. 

3) Season pork cutlets with salt and pepper. Heat 1 tsp of oil or butter in a skillet and cook a few minutes on each side, until juices run clear

4) Return pork chops to skillet with apple mixture. Add remaining 1/4 c apple juice and reduce until it reaches desired consistency.