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
Pepper
Method
- 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.
- 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.
- 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.
- 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.
- 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