Ingredients
4 potatoes
peeled, sliced 5mm thick
1 red apple
cored, cut into wedges
2 small red onions
cut into wedges
1 tbsp white wine vinegar
2 tbsp olive oil
1 tbsp rosemary leaves
roughly chopped
4 french-trimmed pork cutlets
4x 200g
1 cup baby spinach leaves
Equipment
- 1 large baking dish
- 1 ovenproof frypan
Instructions
- Preheat the oven to 200°C. Toss the potato, onion, apple and rosemary with the vinegar and one tablespoon of the olive oil in a large baking dish.
- Season with salt and pepper.
- Roast in the oven for 25 minutes or until potato and onion are tender.
- Heat the remaining oil in an ovenproof frypan over high heat.
- Cook the pork chops, in two batches, for two minutes each side or until brown.
- When the vegetables have five minutes cooking time left, transfer pork (in ovenproof frypan) to oven to finish cooking.
- Remove the vegetables from the oven, stir the spinach through gently until it wilts.
- Serve vegetables topped with pork cutlets (careful, frypan handle is HOT) drizzled with pan juices.
- Place dip in a bowl and serve with robust bread!
Notes
Tip
Roasted apple is a great modern twist on the traditional apple sauce served with pork.
Variation
Replace the potatoes with fennel slices when in season.
