Maple and mustard-glazed pork cutlets with roasted apple sauce

INGREDIENTS

4 200 g pork cutlets

2 tablespoons maple syrup

2 tablespoons seeded mustard

1 tablespoon cider vinegar

1 garlic clove, crushed

sea salt and freshly ground black pepper

ROASTED APPLE SAUCE

3 granny smith apples

20g butter

1 tablespoon cider vinegar

2 teaspoons caster sugar

METHOD

Preheat the oven to 200°C .

Core the apples, using an apple corer, place the apples on a baking tray and roast in the oven for 25–30 minutes, or until tender. Set aside to cool slightly.

Combine the maple syrup, mustard, vinegar and garlic in a small bowl. Season with salt and pepper.

Preheat a char-grill plate or large frying pan over medium–high heat.

Brush the pork cutlets with the maple and mustard glaze and cook for 3–4 minutes on each side, or until just cooked through. Transfer to a tray, cover and set aside for 5 minutes to rest.

When cool enough to handle, peel the skin off the apples and coarsely chop the flesh. Melt the butter in a saucepan over low–medium heat. Add the apple, vinegar and sugar and cook, stirring occasionally, until reduced to make a thick sauce.

Serve the pork cutlets with apple sauce.

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