Pork Cutlets with Sage & Apple Cider Sauce
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Pork Cutlets with Sage & Apple Cider Sauce
Recipe By Courtney Roulston
Ingredients
4 Coles bone-in thick cut pork cutlets
sea salt and black pepper, to taste
2 tbs extra virgin olive oil
2 small apples, cut into thick wedges
30 g Coles butter
1 small French shallot, diced
2 cloves garlic, crushed
20 sage leaves, half chopped, half whole
2 tsp Coles whole grain mustard
2 tsp Coles dijon mustard
1 tbs Coles honey
1/2 cup apple cider
2 tbs apple cider vinegar
½ cup cream
Cooked using The Ziggy available at Barbeques Galore
Method
Heat the oil in a large non-stick frying pan. Fry the whole sage leaves for 20 seconds, or until crisp. Remove from the pan, drain and set aside on kitchen paper.
Heat the same pan with the oil on a medium heat. Season the pork with sea salt and black pepper. Cook the pork and apple wedges for 4 - 5 minutes each side, or until browned and just cooked through. Remove pork and apples from the pan and set aside on a tray to rest.
Place the pan back onto the heat. Add in the butter and using a wooden spoon scrape any brown bits from the bottom of the pan. Add in the shallot, garlic and chopped sage. Cook, stirring for 2 - 3 minutes before adding in both of the mustard types, honey, apple cider, cider vinegar and a pinch of salt and pepper. Simmer the sauce for 5 minutes, then add in the cream. Reduce the sauce for a further 5 minutes, or until glossy and thickened.
Place the pork back into the sauce to warm through. Place onto the serving place, add grilled apples and scatter with crispy sage leaves.
