Brandy Apple Glazed Pork

Ingredients (serves 4)
4 x 150g lean pork cutlets
3/4 cup salt reduced chicken stock
150g sugar snap peas
100g green beans, ends trimmed
12 spears of asparagus, ends removed
2 tbsp light unsalted butter
1 tsp cinnamon
1 tbsp honey
2 Granny Smith apples, peeled, cored and sliced
2 Pink Lady apples, peeled, cored and sliced
2 tbsp brandy
1/2 cup fresh sage leaves


  1. Over medium heat, melt 1 tablespoon of butter in a large pan. Add sage leaves and cook until golden, about 2 minutes. After transferring these to a plate, cook the pork in the same pan for 1 1/2 minutes on each side. Transfer the pork to a plate, covering with foil.
  2. Add one tablespoon of butter and honey to the same pan. Cook the apples in this mixture over medium heat, stirring frequently or until pears are tender, about 2 - 3 minutes. Transfer this mixture to a plate and cover with foil.
  3. Over a high heat, add brandy to the pan and stir for 30 seconds. Reduce to medium heat, add stock and simmer until liquid reduces. Season with pepper.
  4. Meanwhile, place beans, asparagus and sugar snap peas into a microwave safe dish. Add a small amount of water to container, cover with a lid and cook in microwave for 2-3 minutes.
  5. Divide vegetables and pork on serving plates and top with brandy apples. Drizzle with the sauce and garnish with sage leaves.

Nutritional Information (PER SERVE)
Energy (cal): 341cal
Protein: 37.3g
Fat: 8.2g
Saturated Fat: 3.6g
Carbohydrate: 27.7g
Sodium: 74.9mg


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