Pan fried pork with apple wedges

Pan fried pork with apple wedges

This classic French recipe has a beautiful balance of rich, creamy sauce and tangy apple

By , 21 September 2015

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Pan fried pork with apple wedges
  • 1 Hour 10 Mins
  • Serves: 4
  • Price: £1.85 per serving
Nutritional Info
Each 502g serving contains
  • Energy

    1552KJ

    371KCAL

    19%
  • Fat

    15.1g

    med

    22%
  • Saturates

    4.5g

    low

    23%
  • Sugars

    14.6g

    low

    16%
  • Salt

    0.50g

    low

    8%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 309kJ/74kcal.
Ingredients
  • 3 courgettes, thinly sliced lengthways
  • 2 red or orange peppers, quartered and de-seeded
  • 7 tbsp sunflower oil
  • 660g pack Butcher's Selection Pork Loin Steaks, cut into thirds
  • 200ml chicken stock, made with 1/2 stock cube
  • 1 tsp mixed dried herbs
  • 2 apples, cored and each cut into 6 wedges
  • 50g reduced-fat crème fraîche
  • 2 tsp cornflour, mixed with 1 tbsp cold water
  • Crusty bread, to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Put the courgettes and peppers in a roasting tin. Toss with 1 tbsp oil. Cook for 35-40 minutes until tender.

  • Heat 2 tsp oil in a frying pan. Add half the pork. Cook for 4-5 minutes, until browned. Tip into a pan with the meat juices. Add another 2 tsp oil to the frying pan and cook the rest of the pork, then add to the first batch. Add the stock and herbs. Cover the pan and simmer for 15 minutes.

  • Heat 2 tsp oil in the frying pan. Cook the apple over a low heat for 10 minutes, turning occasionally, until tender.

  • Add the crème fraîche and cornflour to the pork. Simmer for 2 minutes, stirring. Add the apple. Heat through. Serve with the bread and roast veg.