Pork Cutlets with Roasted Apple

Recipe by Chef Neven Maguire.
  • Difficulty: Medium
  • Category:
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
  • 1 small orange
  • 1 tbsp Donegal Rapeseed Oil
  • 1 tsp English mustard
  • 1 tsp fresh rosemary (chopped)
  • 4 loin pork chops (on the bone)
  • 1 eating apple
  • 1 tsp fresh oregano leaves
  • 50 g butter (melted)
  • sea salt and freshly ground black pepper
  • jacket potatoes (to serve)
  • steamed greens (to serve)
  1. Finely grate the rind from the orange into a bowl and then squeeze in the juice.
  2. Whisk in the oil, mustard and rosemary. Season to taste and pour into a shallow non-metallic dish.
  3. Using a small, sharp knife, score the fat and rind of the pork chops, then add to the marinade, turning to coat.
  4. Cover with clingfilm and set aside for at least 10 minutes, or up to 24 hours in the fridge is great, to allow the flavours to penetrate the meat.
  5. When you are ready to cook, preheat the oven to 220°C (425°F/gas mark 7). Line a baking sheet with parchment paper. Shake off the excess marinade from the pork and place the chops on the lined baking sheet.
  6. Cut the apple into slices and arrange 3 slices on each cutlet. Scatter over the oregano and then brush with melted butter.
  7. Roast for 20 minutes, until the pork is cooked through and tender and the apple is golden. Remove from the heat and leave to rest for a couple of minutes.
  8. To serve, arrange the pork cutlets with roasted apple on warmed serving plates with the jacket potatoes. Have a bowl of steamed greens to hand around separately.