Pork in creamy sauce with apples
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 799, total fat 55 G., saturated fats 26 G., proteins 36 G., carbohydrates 37 G., fiber 5 G., cholesterol 209 mg, sodium 138 mg, sugar 1 G.
Calories 799, total fat 55 G., saturated fats 26 G., proteins 36 G., carbohydrates 37 G., fiber 5 G., cholesterol 209 mg, sodium 138 mg, sugar 1 G.
Natural pork loin cutlets are pan-fried and served with a creamy apple sauce. Tart Granny Smith apples, sweet prunes, and spicy shallots add a complex and rich flavor to the sauce—perfect for a neutral pork loin. Serve with cooked green beans.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g green beans, pods trimmed
- 3 tablespoons unsalted butter
- 3 tbsp chopped fresh parsley
- 4 natural boneless pork cutlets, 2.5 cm thick, 170-200 g each (center cut)
- 2 tsp chopped fresh thyme
- 2 tablespoons of vegetable oil
- 1 large shallot, finely chopped
- 2 Granny Smith apples, thinly sliced
- 1 cup of natural alcoholic cider (or 0.5 cups each of unfiltered apple juice and white wine)
- 0.5 cups pitted prune halves
- 1 cup heavy cream
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes. Drain and toss the beans with 1 tablespoon of butter and parsley, seasoning with salt and pepper to taste. Cover to keep warm.
- Meanwhile, season the pork with salt and black pepper and rub with thyme. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate, cover with foil, and let rest.
- Wipe out the skillet and add the remaining 2 tablespoons butter. Add the shallots and cook, stirring, until softened, about 1 minute. Add the apples and cook, stirring, until lightly browned, about 3 minutes. Stir in the cider and prunes; cook until reduced by half, about 3 minutes. Add the heavy cream and cook until thickened, 3 to 5 minutes. Season with salt and pepper and stir in the remaining 2 tablespoons parsley.
- Serve the pork with creamy sauce and beans.
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