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Manu Feildel's Apple Pork Cutlets with a Cider & Sage Sauce

Serves 2

Ingredients
2 pork cutlets
1 Granny Smith apple (peeled & cut into 8 pieces)
½ bunch of sage (chopped)
2 golden shallots (chopped)
1 garlic cloves (chopped)
150 ml apple cider
250 ml chicken stock
10gm butter
olive oil
salt & pepper

Preparation
  1. For the Apples: place a frying pan on the heat and add the olive oil. Once the pan is at a moderate temperature, add the apples giving then a good seasoning of salt & pepper. When you have a nice golden colour, add 30g of the butter & half the sage. Fry for 1 minute or so, be sure not to overcook your apples, they should still hold their shape and be a little firm. Then place on a tray lined with a paper towel to remove any excess oil & butter. Set aside.
  2. Season the pork and reserve. In the meantime place a frying pan on medium heat, drizzle a little olive oil and 30gm of the butter and when the butter starts to foam place the cutlets in the pan and cook on both sides for 3 minutes, until golden in colour. Remove & rest.
  3. Using the same pan but discarding the fats, reduce the heat, add another 30gm of butter then add the chopped shallots and garlic. Cook for a few minutes or until golden then add the rest of the sage, pour in the cider, bring to boil and reduce by half.   Then add the chicken stock, Simmer and reduce by half, then whisk in the rest of the butter.
  4. Place the pork and the apples back in the sauce to bring back to temperature and serve with your favourite accompaniment