Baking

Pork cutlet with stuffed apple and peppercorn cider sauce

PORK CUTLET WITH STUFFED APPLE andPeppercornCiderSauce
4
1H 20M

Ingredients

Method

1.Preheat oven to (180°C).
2.In a large frying pan, melt butter; cook onion, garlic and bacon, stirring, until onion softens. Stir in breadcrumbs, prunes and half the chives.
3.Core apples; pierce apples in several places with fork. Press breadcrumb mixture into apple centres; place in large flameproof baking dish. Melt extra butter; brush all over apples. Bake 30 minutes.
4.Meanwhile, cook pork, in same frying pan, until browned both sides.
5.Place pork in same dish as apples; cover. Return to oven, bake about 15 minutes or until pork is cooked as desired. Remove pork and apples from dish; cover to keep warm.
6.Add cider and peppercorns to juices in dish; cook, stirring, over heat, 1 minute. Add cream; bring to the boil. Reduce heat; simmer, uncovered, until thickened slightly. Stir in remaining chives.
7.Serve pork topped with sauce, accompanied by apples.

Serve accompanied with potato mash and steamed green beans.

Note

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