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Ingredients
- 4 pork cutlets
- 2 apples
- 1 tbsp butter
- Juice of 2 lemons
- 2 tbsp calvados
- 100g spinach
- 2 tbsp extra-virgin olive oil
- 100ml reduced chicken stock
- 2 tsp grain mustard
- Salt and pepper
Method
Take cutlets from fridge and bring to room temperature. Peel apples, core and cut into eight wedges each.
Heat butter in pan and lightly fry wedges with juice of half a lemon and a tablespoon of calvados until tender.
Blanch spinach in boiling water, drain and squeeze out excess water.Heat olive oil in frypan and fry cutlets for a couple of minutes on each side.
Pour off fat and add remaining lemon juice and calvados. When liquid has evaporated, add chicken stock and mustard. Remove cutlets, place on top of the cooked spinach on serving plates.
Season sauce to taste, strain and pour over cutlets. Add apple slices around edges.
