The oven roasting for this twice cooked pork, helps to retain the juices and not dry the cutlets out. This would be a perfect winter meal for your family or for a more casual entertaining menu.
- Preheat oven to 180C. Season pork, then set aside to bring to room temperature.
- Place the potato in a saucepan of cold salted water. Bring to the boil, then simmer for 10 minutes or until tender. Drain and return to pan. Heat gently, stirring, for 30 seconds to remove excess water. Pass through a potato ricer or mash until smooth. Add buttermilk and 30g butter, season and stir until smooth. Cover and keep warm.
- Meanwhile, heat oil and remaining 20g butter in a frypan over medium heat. Cook pork for 2-3 minutes each side until golden. Transfer to a baking paper-lined baking tray, reserving pan, and roast for 5-6 minutes until cooked through. Rest, loosely covered with foil, for 5 minutes.
- Add onion to the frypan and cook, stirring, for 2-3 minutes until softened. Add the apple and sage, and cook for 3-4 minutes until apples are tender. Remove from pan and set aside. Add the cider and redcurrant jelly to the pan and cook for 3-4 minutes until reduced by half. Season, then return onion mixture to pan.
- Divide the buttermilk mash, pork and green beans among plates and drizzle with cider glaze to serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set