Photographer: Benito Martin. Stylist: Annette Forrest.
Pork cutlets are a tasty, tender and juicy choice for easy family dinners. Here we serve up golden pork cutlets with buttery potatoes, spinach and onion, all done in a frying pan for simple winter cooking. The sweet apple berry sauce is the perfect finish and can be made a day ahead; stored covered in the refrigerator.
Ingredients
Method
Make apple berry sauce.
Meanwhile, scrub potatoes. Prick all over with a fork. Microwave potatoes on HIGH (100%) for 2 minutes or until tender. Slice potatoes thickly.
Heat oil in a large frying pan over medium-high heat; season pork, cook for 4 minutes each side or until cooked as desired. Remove from pan; cover to keep warm.
Melt butter in same pan; cook potato, turning, for 5 minutes or until golden. Remove from pan. Reduce heat to medium; cook onion and garlic, stirring, for 3 minutes or until onion softens. Add spinach and vinegar; cook, stirring, until spinach wilts. Add potatoes; cook, stirring, until heated through. Season to taste.
Serve pork with spinach mixture and apple berry sauce.
APPLE BERRY SAUCE
Peel, core and quarter apples; chop coarsely. Melt butter in a medium saucepan; cook apple, stirring, about 5 minutes or until browned lightly. Add sugar, the water and berries; cook, stirring, 5 minutes or until berries soften and sauce thickens slightly.
Pan-frying tips for pork cutlets
Pan-frying produces a tasty, golden-brown crust around the pork while also retaining the moisture inside. To ensure the pork is moist inside, the oil needs to be at a consistently medium-hot temperature.
Place the pork cutlets in the heated pan and cook until the first side is brown; turn and brown the other side. If cooking in batches, scoop out any errant food bits and add fresh oil in between batches. Cover with foil and rest for 5 minutes to allow the juices to settle and the meat to become more succulent.
