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Photo of Pork cutlets with apple wedges and sage by WW

Pork cutlets with apple wedges and sage

Total Time
3 hr 10 min
15 min
2 hr 55 min
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.


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)


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


2 tsp


  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.


SEVERING SUGGESTION: Steamed broccolini.TIP: Suitable to freeze for up to 3 months. IN THE OVEN If you don’t have a slow cooker, preheat oven to 160°C or 140°C fan-forced and bake pork mixture in a covered flameproof casserole dish for 1 hour or until tender. To make sauce in Step 5, place dish over medium heat and stir in cornflour mixture until thickened