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Recipe of the Week : Pork Cutlets with Apples & Cream

26 October 2015 Rocking Recipes


Sunset Breaze Restaurant are reccomending you their recipe for the week.

Pork Cutlets with Apples & Cream

Serves 4

 

Ingredients:

4 Pork Cutlets (if you do not like Pork, feel free to substitute with Veal / Beef Cutlets)

Salt & Pepper to taste

Oil for cooking

 

Sauce

1 red onion, sliced

100g button mushrooms, sliced

1 tbsp butter

300ml Cider (Magners or any cider of your choice)

200ml Chicken Stock (mix one stock cube with a glass of hot water)

2 Apples (Large) – peel the apples, and use the trimmings for the sauce. Trimmings need to be sliced as well.

200ml Cream

Salt & Pepper to taste

50ml Brandy, to finish

 

Side Dishes

Sauteed Apples:

2 Apples – cubed, reserved from above

1tbsp butter

1tbsp sugar

Mashed Potatoes (Optional)

Method:

 

  1. Preheat Oven to 250 degrees Celsius.
  2. Add oil to a pan and bring it to sizzling hot, on the stove. Place the cutlets carefully and sear them on all sides. Pop the meat in the oven, and cook to your liking.
  3. Take the pan in which you seared the meat and pat it dry with paper towel. Place the pan on the hob again on high heat and add butter, onion & apple trimmings —> add cider —> add mushrooms —> reduce this mixture —> add the chicken stock —> reduce this until it becomes creamy. Add Cream to the reduced mixture and finish with Brandy.
  4. Take a second pan and put butter and sugar, to caramelise. Add the apple cubes and sauté them.
  5. To serve place the pork cutlet on the plate and pour over the Apple & Cream Sauce. Place some Apple Cubes on a side, for added texture. If you made mashed potatoes, they will go great with this amazing autumn dish.

We recommend pairing this autumn dish with a dry Rose. In our instance, we
have used our house wine, our best seller Romanian Rose.
Other wine options include the B&G Rose d’Anjou and Tsangarides Rose.
Bon apetit!

 

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