Pork cutlets with sage and apple sauce
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|1 tbsp||Balsamic vinegar|
|1 tsp||Dijon mustard|
|1 tbsp||Olive oil|
|⅓ cup||Fresh herbs|
|3||Granny smith apples|
|1 tbsp||Fresh sage|
|1 to taste||Salt & freshly ground pepper|
- Place pork cutlets in a shallow ceramic dish. Whisk vinegar, mustard, olive oil and herbs in a bowl and pour over pork. Leave to marinate for 30 minutes. Heat oven to 200 degC.
- Meanwhile, make the sage and apple sauce. Cut the peeled apples into 1cm cubes and place in a saucepan with 1/4 cup cold water and juice from half a lemon. Cook over a low heat, stirring occasionally, for 10 to 15 minutes until the apples have softened.
- Stir in the sugar and sage. For an extra creamy sauce, whisk in the cubes of butter. Keep warm and serve with pork cutlets.
- Season the pork with salt and pepper. Place in the oven and bake for 20 to 25 minutes, depending on thickness of cutlets, until browned and cooked through.