PORK CUTLETS WITH
APPLES AND ONIONS
WHat you need to get:
2 Packs Bruemar Pork Cutlets with Spices and Herbs
+ 1/2 cup chicken stock
+ 1 tablespoon Dijon mustard
+ 1/4 cup apple cider
+ 3 Pink lady apples, sliced
+ 2 red onions, cut into thin wedges
+ 1 tablespoons olive oil
+ 1/4 cup fresh sage leaves
+ 1 1/2 tablespoon fresh rosemary, chopped
+ 1/2 tablespoon fresh thyme, chopped
+ Salt and pepper
What you need to do:
Remove all packaging & place Cutlets into a greased low-medium heat frying pan. Cook Cutlets for 5-6 minutes on each side, turning only once. Remove Pork Cutlets to a plate.
In a small mixing bowl, whisk together chicken stock, mustard and apple cider, set aside.
Add 1 tablespoon olive oil to the pan, cook apples and onion for 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
Pour in stock mixture. Stir using a wooden spoon to gently scrape the bottom of the pan to release any brown parts.
Place Pork Cutlets amongst the apples. Cook for another 2-3 minutes, until Pork Cutlets are done and the liquid has reduced by half.