For a hearty main the whole family will enjoy, try Curtis Stone's apple-braised pork with celeriac slaw.
- 4 pork forequarter cutlets (about 185g each)
- 1 tablespoon olive oil
- 1 brown onion, sliced
- 1 cup chicken stock
- 1/3 cup apple juice
- 1 tablespoon whole grain mustard
- 1 Granny Smith apple, cored, cut into matchstick-size strips (about 1 cup)
- 1/2 celeriac, peeled, cut into matchstick-size strips (about 1 cup)
- 2 teaspoons fresh flat-leaf parsley, chopped
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- Mashed potatoes, to serve
- Preheat the oven to 150C (130C fan-forced).
- Season the pork with salt and pepper. Heat a large heavy ovenproof sautÃ© pan over high heat and add the oil. When the oil is hot, add the pork and cook for about 3 minutes per side, or until brown. Transfer the pork to a plate and set aside.
- Add the onion to the pan and stir for about 3 minutes, or until it begins to soften. Add the stock and apple juice and bring to a simmer. Return the pork to the pan and cover with foil. Transfer to the oven and cook for 1 hour and 10 minutes. Uncover and cook for 20 minutes, or until the pork is fork-tender. Remove the pork and set aside. Skim off any fat that has risen to the top of the cooking liquid and stir in the mustard. Place the pan over medium-high heat and simmer the cooking liquid for about 5 minutes, or until it has reduced by about two-thirds.
- Meanwhile, in a bowl, toss the apple, celeriac, parsley, vinegar and sugar. Season the slaw with salt and pepper.
- Divide the pork and sauce among 4 dinner plates. Top with the slaw and serve with mashed potatoes.