Pan-Fried Pork Cutlets & Autumn Sauté
When fall arrives, there's nothing quite like the combination of pork and autumn's best produce. This Pan-Fried Pork Cutlets with Butternut Squash and Cranberry Apple Sauté brings together tender, juicy pork with a vibrant, slightly tart vegetable side that celebrates the season.
Our pork cutlets are perfect for this dish—it's naturally lean, flavorful, and quick to cook. Paired with roasted butternut squash, tart cranberries, and crisp Granny Smith apples, it's a complete dinner that feels elegant enough for guests, but simple enough for a weeknight meal.
Ingredients
- 3 cups cut peeled butternut squash
- 1 cup dried cranberries
- 1pk (4 cutlets) KHM pork cutlets
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil, divided
- 1 cup unsalted chicken stock
- 1 tablespoon butter
- 1 cup chopped onion
- 1 cup chopped peeled Granny Smith apple
- 2 teaspoons sugar
- ¼ teaspoon ground red pepper
- 2 tablespoons chopped fresh parsley
Instructions
Prepare the Butternut Squash Base: Preheat your oven to 425°F. Toss the precut butternut squash with a pinch of salt and roast on a lined baking sheet for about 25–30 minutes, stirring halfway through, until tender and lightly golden. Set aside.
Season and Prepare the Pork: While the squash roasts, season both sides of the pork medallions with ½ teaspoon of the kosher salt and the black pepper. Lightly dust each medallion with flour, shaking off any excess.
Sear the Pork: Heat ½ tablespoon of olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the pork medallions for 2–3 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
Build the Sauté: In the same skillet, add the remaining ½ tablespoon of olive oil and the butter. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the chopped apple, dried cranberries, sugar, and the remaining ¼ teaspoon of salt. Cook for another 2 minutes.
Finish the Sauce: Toss the butternut squash with the fruits, pour in the chicken stock, and sprinkle in the ground red pepper. Bring to a simmer and cook for 5–7 minutes allowing the flavors to meld and the liquid to reduce in half. Taste and adjust seasoning as needed.
Plate and Serve: Divide the roasted butternut squash among your plates. Top with the sautéed apple and cranberry mixture, then place the pork medallions on top or alongside. Garnish with fresh parsley and serve immediately.
This dish pairs wonderfully with a crisp white wine or a light Pinot Noir. It's also a complete meal on its own—no additional side dishes needed, though a simple green salad complements it nicely.
When you start with quality pork like ours, the rest of the dish comes together effortlessly. The natural flavor of our pork shines through without overpowering the delicate autumn vegetables, making every bite memorable.
