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A serving of golden breaded pork and apples on a white plate with gravy, green beans, and mashed potatoes.

Crispy Breaded Pork Cutlets with Apple Cider Gravy

Cassie Waltman
Crispy breaded pork cutlets get the royal treatment with a sweet and savory thyme-scented apple cider gravy. Serve with mashed potatoes and your favorite veggie for a delicious meal!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 470 kcal

Ingredients
  

  • 1½ pounds pork chops (boneless, about 1-inch thick)
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt (plus extra for seasoning pork)
  • ¾ teaspoon ground white pepper
  • ½ teaspoon ground black pepper (plus extra for seasoning pork)
  • 1 large egg
  • vegetable oil (for frying, approximately 1 cup)
  • 1½ cups apple cider
  • 1 medium apple (cored and sliced)
  • 3 sprigs thyme
  • 1 cup beef stock (or broth)

Instructions
 

Breaded Crispy Pork Cutlets

  • Preheat the oven to 200°F and place a rack over a sheet pan.
  • Pound pork chops to about ½" thin between two pieces of plastic wrap with a meat mallet. Slice into two pieces if desired.
  • Season both sides of the pork with salt and black pepper and set aside.
  • Whisk the egg with two tablespoons of water and pour into a plate. Fill a paper lunch bag with the flour, kosher salt, white and black peppers. Twist the bag closed and shake to combine.
  • Preheat the vegetable oil in a heavy skillet over medium heat. You need about a half inch of oil.
  • One cutlet at a time, shake the cutlet into the flour mixture, coat in egg, then shake in the flour again.
  • Fry in batches of 2-3 for about six minutes per side, until golden brown.
  • Transfer the cooked cutlets to the rack and place in the oven to keep them warm while you cook the rest and make the sauce.

Apple Cider Gravy

  • Remove all but one tablespoon of oil from the frying pan, leaving the browned flour. Increase the heat to medium-high.
  • Deglaze the pan with the cider. Scrape up all of the browned bits from the pan and bring the sauce back to a boil. Cook for 5 minutes to reduce the cider.
  • Add in the thyme, apples, and beef stock. Cook for 10-15 minutes, until the gravy has reduced to about one cup. Remove the thyme stems, taste for seasoning, and serve the gravy with the cutlets.

Notes

Oil used for frying is not included in the calculation for nutrition facts.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 470kcalCarbohydrates: 42gProtein: 43gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 160mgSodium: 804mgPotassium: 943mgFiber: 2gSugar: 14gVitamin A: 137IUVitamin C: 4mgCalcium: 44mgIron: 3mg
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