Roasted Apple and Quince Pork Cutlets
Over a year ago
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Ingredients
- 4 large pork chops/cutlets (up to 280g /9 ½ oz) skin on olive oil for brushing sea salt and cracked black pepper
- 100g / 3 ½ oz of quince paste
- 12 thin round slices apple
- 1 tbsp oregano leaves
- 50g / 1 ¾ oz butter melted
- Optional Steamed greens
Accompaniment
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Method
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1. Preheat the oven to 220C fan/240C/gas 9. Using a small, sharp knife, score the fat and rind of the chops/cutlets. Brush the rind with oil and place on a baking tray with nonstick baking paper.
2. Sprinkle with salt and pepper and spread the flesh with a little quince paste.
3. Top with apple slices and oregano and brush with butter. Roast for 20 mins or until the skin is crisp, the chops done to your liking and the apple is golden.
4. Serve with steamed greens, if desired.
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