Pork Cutlets with Roasted Apple
Recipe by Chef Neven Maguire.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
20
mins
Total Time:
30
mins
Ingredients
-
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)
Instructions
-
Finely grate the rind from the orange into a bowl and then squeeze in the juice.
-
Whisk in the oil, mustard and rosemary. Season to taste and pour into a shallow non-metallic dish.
-
Using a small, sharp knife, score the fat and rind of the pork chops, then add to the marinade, turning to coat.
-
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.
-
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.
-
Cut the apple into slices and arrange 3 slices on each cutlet. Scatter over the oregano and then brush with melted butter.
-
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.
-
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.