We all love a one dish supper and these flavours work so well together, get the best pork you can find and on the bone of possible, These cutlets from Tormey’s in Galway city, where the quality is very special on all their meat. If you don’t have access to a local butcher, you can still get very good results by marinating the pork for a bit longer and cooking more slowly with the lid on the pan until you’re sure that the pork is really tender.
Serves 2
2 pork cutlets
marinade
2 tablespoons olive oil
1 tablespoon red wine vinegar
pinch of dried chillies
half teaspoon fennel seeds
2/3 sage leaves
salt and black pepper
Sauce
knob of butter
1 dessert apple, sliced
2/3 plums, stoned and sliced
glass of red wine
2 tablespoons crème fraiche
Start a day ahead if you can, place the pork in a shallow dish, mix all the marinade ingredients together and pour over the chops, leave in the fridge overnight. To cook heat a pan with a lid, add the butter, seal the chops in the hot butter for a few minutes, add the apple and plums, then add the wine, allow the wine to bubble up and reduce a little, add in any remaining marinade, cover the pan, reduce the heat to simmer and cook for 20/25 minutes, when the chops are fully cooked 75c and tender, stir in the crème fraiche and taste for seasoning.