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Further proof of apple and pork’s divine blend comes with these pork cutlets with apples. This meal is a perfect fit for a Sunday lunch.
1 granny smith apple
2 Tbsp dried cranberries
1 Tbsp soft brown sugar
50g butter
1 cup unsweetened apple juice
Farro salad
½ cup farro or pearl barley
2 Tbsp pomegranate molasses
1 clove garlic, crushed
zest and juice of 1 lemon
½ tsp ground cumin
½ tsp ground coriander
3 Tbsp olive oil
1 cup roughly chopped mixed fresh herbs (mint, coriander and flat-leaf parsley)
1 cup grated beetroot
1 cup grated carrot
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
1 granny smith apple
2 Tbsp dried cranberries
1 Tbsp soft brown sugar
50g butter
1 cup unsweetened apple juice
Farro salad
½ cup farro or pearl barley
2 Tbsp pomegranate molasses
1 clove garlic, crushed
zest and juice of 1 lemon
½ tsp ground cumin
½ tsp ground coriander
3 Tbsp olive oil
1 cup roughly chopped mixed fresh herbs (mint, coriander and flat-leaf parsley)
1 cup grated beetroot
1 cup grated carrot
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Peel, core and very finely chop the apple and place in a bowl. Add the cranberries and brown sugar and mix well.
Make a pocket in the eye of the meat of each pork cutlet. Push the apple mixture into each pocket and press the meat to seal. Use a toothpick to secure.
Cook the farro in a saucepan of lightly salted boiling water for 20-30 minutes until tender. Drain and rinse under cold water, drain again.
Place the pomegranate molasses, garlic, lemon zest and juice and spices in a bowl and whisk together. Gradually whisk in the olive oil and season.
Heat a large frying pan over medium-high heat. Rub the pork cutlets with a little oil. Add 25g butter to the pan and when sizzling place the pork cutlets in the pan. Cook for 8 minutes, turning once. Transfer to a warmed plate and cover loosely with foil.
Pour the apple juice into the hot pan and allow to boil up. Whisk in the remaining butter, season and pour a little bit over the pork cutlets.
Mix together the well drained farro and herbs and moisten with tremaining dressing. Gently toss through the beetroot and carrot and serve in a big bowl.
Serve alongside the plate of cutlets.
Further proof of apple and pork’s divine blend comes with these pork cutlets with apples. This meal is a perfect fit for a Sunday lunch.
4 x New Zealand pork cutlets
1 granny smith apple
2 Tbsp dried cranberries
1 Tbsp soft brown sugar
50g butter
1 cup unsweetened apple juice
Farro salad
½ cup farro or pearl barley
2 Tbsp pomegranate molasses
1 clove garlic, crushed
zest and juice of 1 lemon
½ tsp ground cumin
½ tsp ground coriander
3 Tbsp olive oil
1 cup roughly chopped mixed fresh herbs (mint, coriander and flat-leaf parsley)
1 cup grated beetroot
1 cup grated carrot
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Peel, core and very finely chop the apple and place in a bowl. Add the cranberries and brown sugar and mix well.
Make a pocket in the eye of the meat of each pork cutlet. Push the apple mixture into each pocket and press the meat to seal. Use a toothpick to secure.
Cook the farro in a saucepan of lightly salted boiling water for 20-30 minutes until tender. Drain and rinse under cold water, drain again.
Place the pomegranate molasses, garlic, lemon zest and juice and spices in a bowl and whisk together. Gradually whisk in the olive oil and season.
Heat a large frying pan over medium-high heat. Rub the pork cutlets with a little oil. Add 25g butter to the pan and when sizzling place the pork cutlets in the pan. Cook for 8 minutes, turning once. Transfer to a warmed plate and cover loosely with foil.
Pour the apple juice into the hot pan and allow to boil up. Whisk in the remaining butter, season and pour a little bit over the pork cutlets.
Mix together the well drained farro and herbs and moisten with tremaining dressing. Gently toss through the beetroot and carrot and serve in a big bowl.
Serve alongside the plate of cutlets.
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