Spicy dukkah and sweet apples make these pork cutlets nothing short of sensational.
- Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place potatoes and 1 tablespoon of cold water in a large heatproof bowl. Cover with plastic wrap. Microwave on high (100%) for 5 minutes. Drain and return potatoes to bowl.
- Add apples, onion and 1 tablespoon of oil to potatoes. Toss to combine. Spread, in a single layer, on prepared tray. Roast for 20 minutes or until golden brown. Sprinkle with hazelnuts. Drizzle with 2 tablespoons of orange juice. Cover and set aside.
- Heat remaining oil in a large, non-stick frying pan over medium-high heat. Using fingertips, press dukkah onto both sides of pork. Add to pan. Cook for 4 minutes each side or just cooked through. Serve pork with salad.
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