Pork Cutlet with Stuffed Apples and Cider Cream Sauce
(from a very old, but well loved, Women's Weekly Clipping)
* 25g butter
* 1 brown onion - halved
* 1 clove garlic - peeled
* 70g bacon - roughly chopped
* 15g breadcrumbs
* 20g prunes
* 2 tbsp chives
* 10g butter - melted
* 2 large granny smith apples - cored
* 4 pork cutlets
* 1 tsp vegetable stock concentrate
* 100g pure cream
* 1kg sebago potatoes - peeled and roughly chopped
* 250g full cream milk
* 1 tsp salt
* 30g butter
1. Preheat the oven to 160° (fan-forced).
4. Add prunes, breadcrumbs and chives. Chop for 10 seconds on speed 7.
5. Pierce the apples a couple of times with a fork and then stuff them with the breadcrumb mixture. Unless you're using the largest apples known to man, you'll have mixture leftover - I usually shape it with damp hands into dumplings and place the dumplings next to the apples in a large baking dish.
6. Brush the apples with the melted butter. Cook, uncovered, for about 30 minutes.
7. While the apples are cooking, start the mashed potatoes cooking. Place the potatoes, salt and milk into the TM bowl and cook for 20 minutes at 100° on speed 1.
8. Once the mash has started, brown the pork cutlets for about 2 minutes on each side in a hot pan. Once all the cutlets are cooked, place the pork in the same dish as the apples for about 15 minutes further cooking time.