Heritage Pork Cutlet with Bramley Apple & Cider Jus

I grew up in Cider country, and anyone that has known me for any time, understands the choice here! This dish honours the English countryside with rustic elegance, celebrating both land and orchard. Of course, to fully enjoy, make sure that you keep some cider on the side for a sip!

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Keyword: Pork, Cider, Apples, Mustard, Thyme

Category: Main Courses

Course: Mains, Pork

Cuisine: English

Prep Time: 10

Cook Time: 12

Resting Time: 5

Total Time: 27

Servings: Servings

Calories: 112kcal

Author: MJF

Cost: £8.00

Equipment

1 Frying Pan
1 Spatula
1 Cutting Board & Cooks Knife

Ingredients

4 each Heritage Pork Cutlets bone-In, ideally Saddleback or Gloucester Old Spot
2 each Bramley Apples peeled and diced
1 each Shallot finely chopped
300 ml Dry English Cider (Somerset preferred) 1¼ Cups
150 ml Chicken Stock ½ Cup
2 Tsp English Mustard
1 Tbsp Cider Vinegar
1 Tbsp Cold Unsalted Butter
A Few Sprigs Fresh Thyme
2 Tbsp. Vegetable Oil
Salt & Black Pepper to taste

Instructions

Season and sear the pork cutlets in the oil until golden brown on both sides.
Add the thyme and finish in a 180°C/ 350°F oven for 10–12 mins. Rest well.
In the same pan, soften the shallots, then deglaze with cider.
Add diced apple, stock, and cider vinegar. Simmer until the apples break down.
Whisk in the mustard and butter to finish the jus.
Adjust the seasoning to taste.
Plate the cutlet with a generous spoon of jus and serve with mashed potatoes and spring greens or red cabbage.

Notes

If you can get hold of applewood chips, a light smoke before resting adds a subtle layer of depth.

Nutrition

Heritage Pork Cutlet with Bramley Apple & Cider Jus