adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pork cutlets with cider glaze and buttermilk mash
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Oven-roasted twice-cooked pork: juicy, flavorful, perfect for winter family meals or casual entertaining.
Ingredients:
  • 4 x 200g pork cutlets
  • 500g Dutch cream potatoes, peeled, quartered
  • 125ml buttermilk
  • 50g unsalted butter
  • 1 red onion, cut into thin wedges
  • 2 red apples, cored, cut into wedges
  • 12 sage leaves
  • 250ml apple cider
  • 40.00 ml redcurrant jelly
  • Split steamed green beans, to serve
Instructions:
  • Preheat the oven to 180C. Season the pork and let it sit out to reach room temperature.
  • 1. Boil the potato in a saucepan of salted water until tender. Drain, then return to the pan. Heat briefly to remove excess water. Mash or rice the potato until smooth. Mix in buttermilk, butter, season to taste, and stir until smooth. Keep warm by covering it.
  • Heat oil and the remaining butter in a frypan over medium heat. Sear the pork for 2-3 minutes on each side until golden. Transfer to a baking paper-lined tray, and roast in the oven for 5-6 minutes until cooked through. Rest the pork, loosely covered with foil, for 5 minutes.
  • Add the onion to the frypan and sauté, stirring frequently, for 2-3 minutes until softened. Toss in the apple and sage, and cook for an additional 3-4 minutes until the apples are soft. Set aside the mixture. Pour in the cider and redcurrant jelly, then simmer for 3-4 minutes until the sauce is reduced by half. Season the sauce, and combine it with the onion mixture in the pan.
  • Plate the buttermilk mash, pork, and green beans, then generously drizzle with the flavorful cider glaze before serving.

Similar Recipes