INGREDIENTS
4 (500g) potatoes
4 x pork cutlets
2 tablespoons olive oil
1 tablespoon butter
2 apples, peeled, cored, cut into wedges (we used Granny Smith's)
2 garlic cloves
2 tablespoons plain flour
16 sage leaves
¼ cup white wine
¼ cup chicken stock
PREPARATION
1. Steam or boil the potatoes until tender. When cool enough to touch, peel and slice into wedges.
2. Preheat the oven to 120°C. Use the heel of your hand to bash the pork cutlets. Heat the oil and butter in a frying pan over medium heat.
3. When the butter is foaming add the pork cutlets and cook for 4-5 minutes each side until just cooked. Place in the oven while you cook the apple and potato.
4. Reheat the oil and butter in the pan over medium heat. Sauté the potatoes, apple, garlic and sage leaves until the butter is golden brown. Add the wine and cook for 2 minutes, then the stock and cook for another 2 minutes.
5. To serve, place a pork cutlet on each plate and a pile of the sautéed apple combo and sauce.
NOTES
This is a taste sensation and a lighter, easier meal to prepare than Roast pork.
Those of you with state-of-the-art barbecuing systems can adapt the recipe to the bbq - cook the pork, apples and potatoes on the bbq plate, sauté sage, oil and butter in small saucepan on the bbq. Or prepare the sage butter inside on the stove. To serve, drizzle the pork, apple and potatoes with the sage butter.
This recipe was created by Melissa Hughes for Kidspot, New Zealand’s best recipe finder.