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Roast pork cutlets with baked apple

Name: Roast pork cutlets with baked apple
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 4 small apples (golden delicious, Granny Smith), cored, stalks intact; 100g unsalted butter, softened; 4 pork loin chops; 40ml (2 tablespoons) vegetable oil; 1 onion, chopped; 8 sage leaves; 40ml (2 tablespoons) white wine vinegar; 100ml dry cider; 150ml thick cream; 100ml chicken stock; 1 teaspoon Dijon or wholegrain mustard

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10m

45m

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You can't go wrong with pork and apple, especially when it looks as good as it tastes.

4 small apples (golden delicious, Granny Smith), cored, stalks intact
100g unsalted butter, softened
4 pork loin chops
40ml (2 tablespoons) vegetable oil
1 onion, chopped
8 sage leaves
40ml (2 tablespoons) white wine vinegar
100ml dry cider
150ml thick cream
100ml chicken stock
1 teaspoon Dijon or wholegrain mustard

Method

1.

Preheat oven to 180°C. Make a small incision through the centre of each apple, then rub with half the butter. Place on a baking tray, season and cook in the oven for 30 minutes.
2.

Meanwhile, season chops on both sides. Place the oil in a large frypan over high heat, add chops and cook for 2 minutes each side. Transfer chops to a baking tray. Return pan to heat, add the remaining butter, the onion and sage and cook for 30 seconds. Add the vinegar and cider, season and cook until reduced by half. Add remaining ingredients and continue to cook for 2-3 minutes or until thickened.
3.

Just before apples are ready, place chops in oven for 5 minutes. Briefly whiz sauce in a food processor (or with a hand-held blender) then gently reheat. Serve chops with a baked apple, some sauce and mash, if desired.