Pork Cutlets with Apple Chutney

Duxbury Saltworks


4 Pork cutlets, 1/2" thick
2 tbsp SalterieOne Autumn Blend
2 tbsp Butter
3 cups Macintosh apples - peeled and chopped
1 cup Sweet onion, chopped
1 tbsp Butter
1 tbsp Maple syrup
1 tbsp Dried sage
½ tsp SalterieOne Classic Sea Salt  
5 oz Baby Arugula


INSTRUCTIONS for the Chutney

  1. In a medium sauce pot, combine apple, onion, butter, maple syrup, sage, 1/2 tsp SalterieOne Classic Sea Salt.
  2. Cover pot and cook over medium-low heat for approximately 20 minutes until apples and onions are softened.
  3. Keep warm until ready to serve.


  1. Wash and pat pork chops dry with a paper towel.
  2. Rub with 2 tbsp SalterieOne Autumn Blend, shaking off any excess.
  3. In a frying pan, heat 2 tbsp butter over medium-high heat.
  4. Once butter begins to bubble, add pork to the pan and cook for 2-3 minutes on each side.
  5. Plate pork over baby arugula, top with chutney


  • This dish tastes even more delicious with a garnish of shaved Parmesan cheese.
  • Have extra chutney? Drizzle some over sharp cheddar cheese on crispy rosemary olive oil crackers for a savory appetizer.