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Pork recipe

Pork Cutlets with Apples and Sage

Pan-fried pork cutlets with golden apple wedges, crisp sage leaves and a quick cider and mustard pan sauce.

Prep
10 min
Cook
25 min
Serves
4
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Pan-fried pork cutlets with golden apple wedges and crisp sage leavesIllustration

Ingredients

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Method

Cooking the Cutlets

  1. Pat the cutlets dry and snip through the fat edge every 2 cm so they stay flat in the pan
  2. Season both sides with salt and pepper
  3. Heat the olive oil in a large frying pan over medium-high heat
  4. Hold the cutlets fat edge down in the pan for 1 to 2 minutes to render and crisp the fat
  5. Lay them flat and cook for about 4 minutes per side, until just cooked through
  6. Move to a plate and rest while you make the sauce

Making the Apple & Sage Pan Sauce

  1. Turn the heat down to medium and add the butter
  2. Fry the sage leaves for 30 seconds until crisp, then lift them out
  3. Add the apple wedges and onion and cook for 5 minutes until golden
  4. Pour in the cider and scrape up the browned bits from the bottom
  5. Stir in the chicken stock and mustard and simmer for 3 to 4 minutes until syrupy
  6. Return the cutlets and their juices to the pan to warm through
  7. Top with the crisp sage and serve with mashed potato or greens

Tip Not sure which cut to buy? Ask at the counter and we will cut it the way the recipe needs.

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