Spaghetti with prawns and eggplant
4 (about 220g each) trimmed pork cutlets 1 1/2 tablespoons extra virgin olive oil 1 bunch fresh sage 20g butter 2 brown onions, halved, thinly sliced 1 Pink Lady apple, cut into thin wedges 375ml apple cider 250ml salt-reduced chicken stock 1 teaspoon Dijon mustard 2 x 400g cans cannellini beans, rinsed, drained Steamed green beans, to serve
1. Drizzle the pork with 2 tsp of the oil and season. Heat a large non-stick pan over medium-high heat. Cook the pork, turning, for 4 minutes or until browned, then transfer to a plate. 2. Heat remaining oil in the pan over medium heat. Add half the sage leaves and cook, turning, for 1 minute or until crisp. Transfer to a plate lined with paper towel to drain. Chop remaining sage. 3. Add butter and onion to pan. Season. Cook, stirring, for 10 minutes or until golden. Add the apple and chopped sage and cook, stirring, for 2 minutes. Add the cider. Cook for 2 minutes or until reduced slightly. Stir in stock and mustard. 4. Return pork to the pan. Simmer for 4 minutes or until just cooked through. Transfer to a plate. Keep warm. Add the cannellini beans. Simmer, stirring and gently crushing some of the beans with the back of a spoon, for 3 minutes or until warmed through. Return pork and any resting juices to the pan. Sprinkle with crispy sage. Serve with the green beans.
Prep Cook Ready Serves 4 Time Time in 20 Min 20 Min 40 Min