Sweeten this mid-week pork with a splash of maple syrup poured over pan-fried apples.
- 1 tablespoon olive oil
- 4 (about 800g) pork loin cutlets, trimmed
- 1 Granny Smith apple, cored, cut into thick wedges
- 1 red apple, cored, cut into thick wedges
- 4 French shallots, peeled, quartered
- 3 teaspoons chopped fresh thyme
- 125ml (1/2 cup) boiling water
- 60ml (1/4 cup) Maple Syrup
- 1/2 Massel chicken style stock cube, crumbled
- Mashed potato, to serve
- Steamed green round beans, to serve
- Heat the oil in a large, deep frying pan over medium-high heat. Season the pork. Cook for 5 minutes or until browned underneath. Turn the pork.
- Add the combined apple, shallot and thyme to the pan. Cook for 5 minutes or until pork is browned and almost cooked through. Transfer the pork to a plate. Cover with foil to keep warm.
- Cook the apple mixture for a further 2 minutes. Combine the water, maple syrup and stock cube in a jug. Stir into apple mixture for 2 minutes or until combined. Return the pork to the pan and cook, turning once, for 2 minutes or until sauce thickens. Divide pork and apple mixture among plates. Serve with mash and beans.