New season Jazz apples have arrived this month on our supermarket shelves and they are just delicious. Super crunchy and sweet, they also have dense flesh which makes them great for baking or cooking. When most people think apples, it’s as a snack or in a yummy dessert but they are equally good when used in savory dishes.
Now I love a classic combination and pork and apples are a match made in heaven! Hubby is on a bit of healthy diet so I decided to forgo the usual breadcrumb mixture and try something a little different with ground almonds.
For the Pork-
- 4 pork fillets/schnitzels
- 1 cup of almonds
- 2 eggs whipped
- A handful of Italian parsley
- A good grind of salt and black pepper
- Half a lemon, zested
- 2 tablespoons of olive oil
For the Apple’s
- 2 jazz apples, cored and sliced
- 1 tablespoon of fresh sage, finely diced
- 1 small brown onion
- Salt and Pepper
- 1 tablespoon of olive oil
Start off by preparing your lovely apples! First cook your sliced onion in a little olive oil over medium heat for 5-10 minutes until soft and golden. Add your sliced apples, chopped sage and season well. Cook for a further 3-5 minutes until your apples soften.
Meanwhile, using a kitchen whiz (or nutribullet in my case!) blitz the almonds, parsley and lemon zest until a fine crumb is formed. Season your pork fillets well and dip in the egg before coating with the almond crumb. Pan fry in a little oil over medium heat for 2-3 minutes each side.
Serve with mashed potatoes and seasonal vegetables. So delicious!