Serves 4


  • About ¼ cup plus 2 Tbsp. vegetable oil, divided
  • ¾ pound Brussels sprouts, trimmed and halved
  • 2 shallots, sliced
  • 1 cup apple cider
  • 1 red apple, cored, quartered and sliced crosswise
  • 1 Granny Smith apple, cored, quartered and sliced crosswise
  • 1 Tbsp. butter
  • ¾ tsp. salt, divided
  • ½ tsp. black pepper, divided
  • 4 (¼" thick) boneless pork cutlets (5 ounces each)
  • 2 eggs, beaten
  • 1 ¼ cups slivered almonds, finely ground


    Total time: 45 minutes

    In a large skillet, heat 2 Tbsp. vegetable oil over medium heat. Add Brussels sprouts and cook, cut sides down, until golden, 5 minutes. Add shallots and cook, stirring, until soft, 2 minutes. Add apple cider and simmer, covered, 3 minutes. Add apple slices and simmer until cider has thickened, 3 minutes. Remove from heat. Stir in butter and ¼ tsp. each salt and pepper. Transfer to a plate.

    To skillet, add vegetable oil to reach ⅛ " deep. Season pork cutlets with ½ tsp. salt and ¼ tsp. pepper. Dip cutlets in eggs and ground almonds. Working in batches, cook cutlets over medium heat until golden, 5 minutes. Turn and cook until pork is no longer pink, 3 minutes longer.

    Repeat with remaining cutlets. Place cutlets on plates, add sprout mixture and serve.

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