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Cider-braised beans and pork
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Apple slices balance and enhance the pork in this quick and delicious dinner.
Ingredients:
  • 4 (about 220g each) French trimmed pork cutlets
  • 27.30 gm extra virgin olive oil
  • 1 bunch fresh sage
  • 20g butter
  • 2 brown onions, halved, thinly sliced
  • 1 Pink Lady apple, cut into thin wedges
  • 375ml apple cider
  • 250ml (1 cup) salt reduced chicken style liquid stock
  • 5.90 gm Dijon mustard
  • 2 x 400g cans cannellini beans, rinsed, drained
  • Steamed green beans, to serve
Instructions:
  • Drizzle the pork with 2 tsp of oil and season it. Brown the pork by cooking for 4 minutes in a large non-stick pan over medium-high heat. Transfer to a plate.
  • In a pan over medium heat, sizzle the rest of the oil. Crisp up half the sage leaves by turning them for about 1 minute. Drain on a paper towel-lined plate and finely chop the rest of the sage.
  • In a pan, melt butter and sauté onion until golden, about 10 minutes. Toss in apple and sage, cook for 2 minutes. Pour in cider and reduce for 2 minutes. Stir in stock and mustard.
  • Add the pork back to the pan and simmer for 4 minutes until cooked through. Transfer the pork to a plate to keep warm. Add the cannellini beans to the pan and simmer for 3 minutes, gently crushing some with a spoon. Return the pork and its juices to the pan, sprinkle with crispy sage, and serve with green beans.

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