Pork cutlets with apples and mustard
There are apples that are especially good for cooking because of their abundantly high acidity. These go particularly well with rich meats such as pork, venison, duck liver and goose liver as well as desserts such as pies and strudel. It's rare to find these cooking-specific apples but they are well worth searching out. Look for 'bramley', 'golden delicious' and 'gravenstein' but as a last resort the 'fuji' will do.
Photo: Quentin Jones
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- 4 pork cutlets
- 2 apples
- 1 tbsp butter
- Juice of 2 lemons
- 2 tbsp calvados
- 100g spinach
- 2 tbsp extra-virgin olive oil
- 100ml reduced chicken stock
- 2 tsp grain mustard
- Salt and pepper
Take cutlets from fridge and bring to room temperature. Peel apples, core and cut into eight wedges each.
Heat butter in pan and lightly fry wedges with juice of half a lemon and a tablespoon of calvados until tender.
Blanch spinach in boiling water, drain and squeeze out excess water.Heat olive oil in frypan and fry cutlets for a couple of minutes on each side.
Pour off fat and add remaining lemon juice and calvados. When liquid has evaporated, add chicken stock and mustard. Remove cutlets, place on top of the cooked spinach on serving plates.
Season sauce to taste, strain and pour over cutlets. Add apple slices around edges.