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Pork cutlets
Pork cutlets
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious pork cutlets with rosemary apples, fennel, and sweet potatoes by a celebrity chef.
Ingredients:
  • 4 pork loin cutlets, bone-in, approx 300g each
  • 500g sweet potatoes, peeled and halved lengthwise, cut across into 2cm thick pieces
  • 1 pink lady apple, peeled, cored, cut into 8 equal size wedges
  • 1 small fennel, cored, cut into 2cm wedges
  • 2 sprigs rosemary, broken into pieces
  • 54.60 gm olive oil, divided
  • 196.88 gm apple juice
  • 23.40 gm Dijon mustard
  • 10.00 gm unsalted butter
Instructions:
  • Preheat the oven to 230°C with a preheated baking tray inside while allowing the pork to come to room temperature outside the fridge.
  • Combine sweet potatoes, apples, fennel, rosemary, and 2 tablespoons of olive oil in a large mixing bowl. Season with salt and pepper for a burst of flavor.
  • Place the vegetables evenly on the hot baking tray and roast for 15-20 minutes, rotating occasionally, until they are golden and tender.
  • Heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat.
  • Season both sides of the pork cutlets generously with salt and pepper. Cook 2 cutlets at a time until they are golden brown and cooked through, about 4-5 minutes per side. Place the cooked cutlets on a rimmed plate and allow them to rest for 5 minutes before serving.
  • Heat the same frying pan over medium heat and leave 1 teaspoon of oil in the pan.
  • Deglaze the pan by pouring in the apple juice and using a wooden spoon to gently scrape up the flavorful brown bits from the pork.
  • Pour the flavorful juices from the rested pork into the pan, then vigorously whisk in the mustard. Continue cooking for 2 minutes or until the liquid reduces and slightly thickens.
  • Take the pan off the heat and whisk in the butter until it melts completely. Season the sauce with salt and pepper to your liking.
  • Assemble sweet potatoes, fennel, and apples on 4 plates. Top each plate with a pork cutlet and generously spoon over the sauce before serving.

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