Pork Cutlet Kiev with Baked Apple and Cider Jus

Serves 4

Time 1 hour plus refrigeration

Ingredients

For the Pork Cutlet Kiev

4 pork cutlets, bone-in (about 200g each)

100g unsalted butter, softened

2 garlic cloves, minced

2 tbsp fresh parsley, finely chopped

1 tbsp fresh chives, finely chopped

Sea salt and freshly ground black pepper, to taste

100g plain flour

2 large eggs, beaten

150g breadcrumbs

For the Baked Apples

2 large apples, halved and cored

1 tbsp unsalted butter, melted

1 tbsp honey

½ tsp cinnamon

For the Cider Jus

1 tbsp olive oil

1 shallot, finely chopped

1 garlic clove, minced

250ml dry cider

200ml chicken or pork stock

1 tsp fresh thyme leaves

Sea salt and freshly ground black pepper, to taste

1 tsp unsalted butter, to finish

Method

Start by making the garlic-herb butter. In a bowl, mix the softened butter with minced garlic, parsley, chives, sea salt, and black pepper until well combined. Place the butter on a piece of cling film, roll it into a log shape, and refrigerate until firm.

Prepare the pork cutlets by making a small pocket in each cutlet, being careful not to cut through to the other side. Slice the chilled garlic-herb butter into four equal portions and insert a piece into the pocket of each pork cutlet, sealing the opening as best as possible.

Set up a dredging station with separate bowls for the flour, beaten eggs, and breadcrumbs. Coat each cutlet in flour, dip in the beaten egg, and then press into the breadcrumbs to coat evenly. Place the breaded cutlets on a tray and refrigerate for 20 minutes to set.

Preheat the oven to 180°C (350°F). Place the apple halves in a baking dish, brushing them with melted butter and drizzling with honey. Sprinkle with cinnamon, then bake for 25-30 minutes until tender and golden.

While the apples bake, heat the olive oil in a pan over medium heat. Sear the breaded pork cutlets for 3–4 minutes on each side until golden brown. Transfer to a baking tray and bake in the oven for 10–12 minutes, or until the pork is cooked through and the filling is hot.

To make the cider jus, add the chopped shallot and garlic to the pan used for the pork, cooking until softened. Deglaze with cider, scraping up any browned bits. Add the chicken or pork stock and fresh thyme, then bring to a simmer and reduce by half. Season with salt and pepper, and whisk in a small knob of butter to finish.

Plate the crumbed cutlets, top each with a nob of the herbed butter and a halved baked apple. Serve the cider jus in a small ramekin on the side, and enjoy.