Pork Cutlets with Apples, Quince and Sage

Serves: 6
Preparation: 10 minutes
Cook: 40 minutes

INGREDIENTS

• 6 pork cutlets (Contact us to purchase)
• 2 cloves of garlic
• 1 tsp Lake Deborah Salt
• ½ tsp pepper
• ½ tsp cinnamon
• Pinch of ground cloves
• 4 tbsp olive oil
• 6 apples, peeled, cored and quartered
• 6 quince, peeled, cored and cut into 1.5cm thick slices
• 3 tsp Chestnut mustard (purchase here)
• 2 Cups of red wine
• 1 red onion
• 3 tbsp raw honey
• 7 sage leaves
• 2 sprig of thyme
• 2 cloves of garlic
• 3 tbsp apple cider vinegar

METHOD

1. Combine salt, pepper, garlic, cinnamon and cloves. Rub all over the pork.
2. Heat a large skillet over medium high heat. Add a tablespoon of olive oil, place cutlets into a heated skillet. Sear on all sides for 4 minutes each side.
3. While cutlets are cooking, prepare the apples and quince, remove the core and cut both apples and quince into quarters.
4. When the pork cutlets are golden and cooked through, transfer them from the skillet to a large pan. Lightly brush them with Chestnut mustard.
5. Pour ½ cup of red wine into the skillet add honey. Scrape base of the pan with a wooden spoon to release caramelised residue, to give taste.
6. Reduce the heat and add sage leaves, thyme, apples, quince. Stir to combine. Add to the pork, in a large pan
7. Increase the heat and cook for about 5 minutes, stirring occasionally.
8. Add apple cider vinegar, season with salt and pepper, then pour in 1 ½ cups of red wine. Cover with a lid and cook for another 10 minutes. Remove the lid from the skillet and cook for another 5 minutes.
9. Add in the pork cutlets, “mustard” side down, along with all the pork juices on the plate. Cover with a lid and cook for another 5 minutes, on low heat.
10. Serve with potato puree or parsnip puree. Pour the pan juices over and serve.