Pork cutlets with apple wedges and sage
9
Points®
Total time: 3 hr 10 min • Prep: 15 min • Cook: 2 hr 55 min • Serves: 6 • Difficulty: Easy
Apple and sage are classic flavours that are great with pork and this dish uses them all perfectly. A sweet sauce coats the cutlets and mixes a sweetness to the cabbage mash also, bringing all the components together.
Ingredients
Olive oil
1 tbs
Pork loin cutlet, raw
6 medium, boneless, (Buy 6) fat trimmed
Red apple, unpeeled
2 small
Apple juice no added sugar
½ cup(s), (125ml)
Chicken stock
½ cup(s), (125ml)
Fresh sage
50 g, (1 bunch)
Potato(es)
500 g, chopped
Skim milk
½ cup(s), (125ml)
Green shallot(s)
2 individual, thinly sliced
Savoy cabbage
1 cup(s), (1/4 cabbage) green, finely shredded
Cornflour
2 tsp
Instructions
1
Heat half the oil in a large non-stick frying pan over medium-high heat. Cook pork, in batches, for 3 minutes each side or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Add apple, juice, stock and sage. Cook, covered, on low for 5 hours (or high for 2 1/2 hours).
3
Towards end of cooking, boil, steam or microwave potato until tender. Drain and mash with milk until smooth.
4
Heat remaining oil in a medium non-stick frying pan over medium-high heat. Cook shallots and cabbage, stirring, for 2 minutes or until cabbage has wilted. Stir cabbage mixture into mash. Cover to keep warm.
5
Transfer cutlets and apple to a plate. Cover with foil to keep warm. Combine cornflour and 2 tablespoons water in a jug. Add to slow cooker and stir until combined. Cook, covered, on high for 10 minutes or until sauce slightly thickens. Serve cutlets and apples with sauce and cabbage mash.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.