Pork cutlets with sliced red apple and maple syrup
Nutrition Info.(per serve)
- 4 x 120g pork cutlets, trimmed
- oil spray
- 2 red apples, peeled
- 1/4 cup maple syrup
- freshly ground black pepper
- 2 teaspoons white vinegar
- 1 celeriac, peeled
- 1/3 cup 97% fat-free mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 bunch fresh chives, finely sliced
- 200g peas
- 200g green beans, sliced
- 1 tablespoon reduced-fat spread
Total fat 8g
Saturated fat 2g
Dietary fibre 7g
1 Preheat oven to 200ºC. Line a baking dish with baking paper. Heat a non-stick frying pan over a medium-high heat. When hot, spray pork cutlets with oil and add to pan. Cook for 2 minutes on each side or until golden. Transfer to prepared dish.
2 Remove stalks from apples and slice thinly (do not remove core). Spray frying pan with oil, add apple and cook for 2 minutes or until just tender. Place softened apple slices on top of cutlets. Drizzle with maple syrup and season with pepper. Cook in oven for 10 minutes or until pork cutlets are cooked through.
3 Meanwhile, fill a large bowl with cold water. Add vinegar. Finely slice celeriac in matchsticks and place in water. Combine mayonnaise, mustard and chives. Drain celeriac and pat dry with paper towel. Add to mayonnaise mixture and stir.
4 Cook peas and beans in a pan of boiling water for 2-3 minutes until tender-crisp. Drain. Toss with spread. Place pork cutlets on serving plates and spoon over pan juices. Serve with celeriac salad, peas and beans.
If you can’t find celeriac, make the salad with sliced cabbage.
Hanu de Jong
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