Home And Kitchen Heroyam

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 th...