Pork cutlet with parsnip mash and pan-fried apples
- 09.03.2017
- 425
Comfort food doesn't mean hours in the kitchen. Our speedy pork cutlets and mash will instantly warm you up.
Recipe «Pork cutlet with parsnip mash and pan-fried apples» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 5 parsnips, peeled, sliced, 2 2/3 cups milk, 3 garlic cloves, 2 tbsp olive oil, 4 pork cutlets , 50g unsalted butter, 3 Granny Smith apples, peeled, cored, cut into 1cm-thick wedges, 2 tsp caster sugar , 1/4 cup sage leaves.
Ingredients:
- 5 parsnips, peeled, sliced
- 2 2/3 cups milk
- 3 garlic cloves
- 2 tbsp olive oil
- 4 pork cutlets
- 50g unsalted butter
- 3 Granny Smith apples, peeled, cored, cut into 1cm-thick wedges
- 2 tsp caster sugar
- 1/4 cup sage leaves
Instructions
- Place parsnips, milk and 2 garlic cloves in a saucepan. Bring to just below boiling point, then reduce heat to medium-low and allow to simmer for 15 minutes or until the parsnips are tender.
- Remove the parsnips and garlic from the milk, reserving the milk. Finely chop the remaining garlic clove and place in a food processor with cooked parsnips and garlic, and 1/2 cup-1 cup (125ml-250ml) milk, then whiz until a smooth puree. Season, then set aside and keep warm.
- Meanwhile, heat 1 tablespoon oil in a frypan over medium-high heat. Season the cutlets with salt and pepper, then cook for 2-3 minutes each side until just cooked through. Remove from pan, loosely cover with foil and rest while you cook the apple.
- Heat butter and remaining 1 tablespoon oil in the same frypan. Add the apple and caster sugar, season, then cook for 5-6 minutes, tossing, until the apple is lightly caramelised and tender. Add the sage leaves and cook for a further 1 minute or until wilted.
- Serve the pork and apple on top of the parsnip mash, then drizzle over pan juices and season.