These pork cutlets are very tender and juicy and the burnt apple purée is an inspired twist on the traditional apple sauce.


  • 4 x 200–225g (7–8 oz) pork cutlets

  • 2 tbsp olive oil

  • good knob butter

  • 2 sprigs thyme

  • Pork cutlet brine

  • 1 litre (35 fl oz) water

  • 2 tbsp sugar

  • 2 tbsp flaky sea salt

  • 1 bay leaf

  • 6 whole black peppercorns

  • 1 dried chilli

  • 1 garlic clove, peeled and crushed

  • ½ star anise

  • 1 cm (½in) piece cinnamon quill

  • Burnt apple purée

  • oil for greasing

  • 4 red apples, cut in half horizontally

  • 2 tbsp chardonnay vinegar

  • Mustard vinaigrette

  • 1 garlic clove, lightly crushed

  • 1 tsp seed mustard

  • ½ tsp Dijon mustard

  • 2 tbsp chardonnay vinegar

  • 4 tbsp grapeseed oil

  • salt and freshly ground black pepper

  • To serve

  • watercress

  • rocket

  • finely sliced raw apple


  • 1.

    For the brine, place all the ingredients in a saucepan and simmer over a low heat until the sugar and salt dissolves. Remove from the heat and set aside to cool completely. Place the pork cutlets in a non metallic deep dish and pour over the brine so they are completely submerged. Cover and place in the fridge for 6–8 hours. When ready to cook, remove from the brine and rinse under cold water, then pat dry with paper towel. (Better still—leave on a rack in the fridge, uncovered, overnight.)

  • 2.

    To make the burnt apple purée, preheat oven to 200°C (400°F). Lightly grease a shallow roasting dish. Arrange the apples, cut side down, and place in the oven. Roast apples for 30 minutes or until well caramelised. Remove apples from the oven and place in a food processor or blender. Place roasting dish on the stove top, pour in the chardonnay vinegar and allow to bubble up, then add to the apples. Process the apples until smooth. Taste and adjust the acid balance with more vinegar, if necessary. Pass apple purée through a fine sieve. Set aside.

  • 3.

    To make the mustard vinaigrette Rub the inside of a small bowl with the crushed garlic then discard pieces. Add the seed and Dijon mustards and chardonnay vinegar, then slowly whisk in the oil. Season with salt and pepper. Set aside. To cook the cutlets Heat a large heavy-based frying pan and add the oil. Add the cutlets and cook for 4-5 minutes on each side adding the butter and thyme as they cook and basting the cutlets as the butter foams. Remove the cutlets from the frying pan and leave to rest for 2 minutes.

  • 4.

    Serve cutlets with potatoes boulangere (see page XXX), burnt apple purée and a salad of watercress, rocket and sliced apple dressed with the mustard vinaigrette.


For more tasty recipes, visit Botswana Butchery.

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