Pork scallopini with apples and sage from Melissa Clark is a quick, marvelously autumn-y dish. Apples are sauteed in butter until soft, then pounded slices of pork are seared in the same pan. Sage completes the dish. You tell us whether the best part is the taste or just one skillet to clean.
It’s no secret that pork, apples, and sage taste spectacular together. And this recipe is no exception. It may just surprise you, though, with how quickly and easily it comes together. Thin pork cutlets are given a quick sear, apples are cooked gently until sweet and tender, and the pan drippings are infused with sage. And done in 30 minutes max. You tell us whether the best part is the taste, the quick timing, or just one skillet to clean.–Angie Zoobkoff
Pork Scallopini with Apples and Sage
- Quick Glance
- 20 M
- 30 M
- Serves 3 to 4
- Six (4 ounce) pork cutlets, pounded to 1/8-inch (3-mm) thickness
- Kosher salt
- 1/2 to 3/4 teaspoon freshly ground black pepper, plus more for the pork chops
- 3 tablespoons unsalted butter (1 1/2 oz)
- 2 large apples (about 12 oz), preferably a tart and crisp variety such as Granny Smith or Rome, cored and cut into 1/2-inch (12-mm) thick wedges
- Large pinch granulated sugar
- Large pinch ground cinnamon
- 1 tablespoon cider vinegar
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, smashed and peeled
- 4 small oil-packed anchovy fillets
- 16 fresh sage leaves
- 1. Season the pork with salt and pepper to taste.
- 2. In a large skillet over medium-high heat, melt the butter. Add the apples, sugar, cinnamon, and 1/2 to 3/4 teaspoon black pepper. Cook, stirring occasionally, until the apples are tender, 7 to 15 minutes, reducing the heat as necessary. The timing will depending on the variety of apple and the flame beneath your skillet. Stir in the vinegar and cook for 1 minute more. Transfer the apples to a plate.
- 3. Return the skillet to medium-high heat and add 1 1/2 tablespoons olive oil. Stir in 3 garlic cloves, 2 anchovies, and 8 sage leaves and cook for 15 seconds. Add 3 pork cutlets to the skillet and cook until well-browned and cooked through, 1 to 2 minutes per side. Add a few spoonfuls of water to the skillet to help scrape up any browned bits from the bottom. Transfer the cutlets and juices to warmed serving plates. Repeat with the remaining oil, garlic, anchovies, sage, and pork.
- 4. Scatter the apples on top of the cutlets and drizzle with the pan sauce. Serve immediately.