Ep 25 Cathy and Anna: Pork Cutlets with Balsamic Apples and Potato Mash
Prep: 20 mins
Cook: 45 mins
- 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
- 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
- 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.
- 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.
- 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.
- Rub pork all over with oil and season with salt and pepper.
- 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.
- 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.
- 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.
- 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.