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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 25 Cathy and Anna: Pork Cutlets with Balsamic Apples and Potato Mash

Check out Cathy and Anna's Pork recipe from TV2's My Kitchen Rules

Prep: 20 mins

Cook: 45 mins

Serves: 4



  • Vegetable oil, to deep-fry
  • 1 medium potato, thinly sliced
  • Salt and pepper, to season
  • 1 bunch asparagus
  • 25 butter, chopped
  • 4 pork chops, trimmed
  • 2 tsp olive oil

Potato mash

  • 1kg potatoes, peeled, quartered
  • 185ml (3/4 cup) milk
  • 50g butter


  • 20g butter
  • 2 red delicious apples, peeled, cored, cut into 8 pieces
  • 80ml (1/3 cup) red wine
  • 80ml (1/3 cup) balsamic vinegar
  • 80ml (1/3 cup) chicken stock
  • 55g (1/4 cup) brown sugar



  1. To make potato mash, place potatoes in a saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Drain and allow steam to evaporate. Heat milk and butter in a small saucepan until hot. Add to potato and beat with a wooden spoon until smooth.
  2. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop potato slices into oil and fry for 5 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt and pepper.
  3. Cook asparagus in a saucepan of boiling salted water for 2 minutes or until just tender. Drain, then toss with butter and season with salt and pepper.
  4. Rub pork all over with oil and season with salt and pepper.
  5. Preheat a frying pan over medium-high heat. Add pork and cook for 4 minutes on each side or until cooked to your liking. Transfer to a warm plate and set aside, lightly covered with foil, for 5 minutes to rest.
  6. To make sauce, add butter to same pan and reduce heat to medium. Add apples and cook for 3 minutes on each side or until golden brown and just tender. Remove apples from pan and set aside.
  7. Add wine to same pan and simmer until reduced by half. Stir in remaining ingredients and bring to the boil. Simmer for 8 minutes or until thickened and reduced. Add apples and stir gently to coat.
  8. Divide potato mash among serving plates and top with pork, then potato chips. Place asparagus to the side and drizzle over sauce to serve.



  • Use a mandolin to cut really thin slices of potato.
  • Exact cooking time of pork will depend on thickness of cutlet.
  • This great sauce would work with any type of pork: try loin, roast or belly.