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 chicken stock cube, crumbled
  • Mashed potato, to serve
  • Steamed green round beans, to serve


  1. 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.
  2. 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.
  3. 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.