Pork cutlets with sweet and sticky apple

These sticky pork cutlets with a hint of ginger and sweet apples make for a delicious midweek dinner.

  • 35 mins cooking
  • Serves 4
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  • 2 tablespoons olive oil
  • 4 x 235g free-range pork cutlets
  • 4 medium red apples (600g), unpeeled
  • 1 tablespoon soy sauce
  • 4 cm piece fresh ginger (20g), grated finely
  • 2 tablespoons brown sugar
  • 2 teaspoons finely grated orange rind
  • 1 cup (250ml) freshly squeezed orange juice
  • 1 medium radicchio (200g), trimmed, leaves separated


  • 1
    Heat half the oil in a large frying pan over medium heat; cook pork for 5 minutes each side or until browned and cooked through. Remove from pan; cover to keep warm.
  • 2
    Cut apples in a variety of ways: sliced, halved, quartered and in wedges.
  • 3
    Heat remaining oil in same frying pan over high heat; cook apples, turning occasionally, until just tender and still hold their shape. Remove from pan.
  • 4
    Add soy sauce, ginger, sugar, rind and juice to same pan; bring to the boil. Reduce heat; simmer for 5 minutes or until sauce thickens. Return apples to pan; toss to coat in sauce.
  • 5
    Serve pork and radicchio with apple, drizzled with remaining sauce.


We used red apples in this recipe, but green apples would also work well.

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