Beer braised pork chops and apples with mustard mashed potatoes
Ingredients Checklist
2 tbsp olive oil
Salt and ground white pepper to taste
6 pork loin cutlets
3 small red apples, cut in half
3 cloves garlic, peeled and sliced
1 stubby lager beer
¼ cup fresh sage leaves
2 tbsp honey
Mashed Potatoes
1.5 kg potatoes peeled
200 grams butter, at room temperature
200 grams pouring cream
2 tbsp whole grain Dijon mustard
Salt and ground white pepper to taste
Instructions
Heat a large heavy based ovenproof pan over medium heat. Add oil to pan.
Season the pork cutlets with salt and white pepper.
Carefully add pork cutlets to the hot pan and sear till golden, approximately 3 minutes on each side. Remove cutlets from pan and set aside.
Add apple halves and garlic slices, cook till golden, remove and set aside.
Keep pan on medium heat and pour beer into pan to release any caramelised bits from the pan with a wooden spoon. Add sage leaves.
Gently return the pork cutlets, apple and garlic to the pan, add honey and continue to braise over medium heat to cook cutlets, approximately 5 minutes.
The liquid should be reduced and a little sticky.
Place potatoes in a large saucepan and cover with cold water, cook until soft. Drain.
When cool enough to handle, push through a potato ricer. Alternatively, mash with a masher.
Add butter, cream, mustard and stir into the mash until the butter melts. Season to taste with salt and pepper.
Beat together with a wooden spoon till soft and creamy.
Serve the cutlets topped with apple and sauce beside mustard mash potatoes.
