Name: Pork cutlet with stuffed apple and peppercorn cider sauce
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 40 gram butter; 1 small_piece brown onion, chopped finely; 1 clove garlic, crushed; 1 rindless bacon slice, finely chopped; 1/4 cup stale breadcrumbs; 2 seeded prunes, finely chopped; 2 tablespoon finely chopped fresh chives; 4 medium apples; 10 gram butter, extra; 4 pork cutlets; 1/2 cup sparkling apple cider; 2 teaspoon drained green peppercorns in brine, rinsed, crushed; 1 1/4 cup thickened cream

Ingredients

40 gram butter

1 small_piece brown onion, chopped finely

1 clove garlic, crushed

1 rindless bacon slice, finely chopped

1/4 cup stale breadcrumbs

2 seeded prunes, finely chopped

2 tablespoon finely chopped fresh chives

4 medium apples

10 gram butter, extra

4 pork cutlets

1/2 cup sparkling apple cider

2 teaspoon drained green peppercorns in brine, rinsed, crushed

1 1/4 cup thickened cream

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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