Ap­ple pork with cashews

Malta Independent - - CROSSWORD & FUN -


1/2 cup plain flour, sea­soned 4 large pork cut­lets 1 ta­ble­spoon olive oil 20g but­ter 1/2 cup or­ange juice 2 tea­spoons soy sauce 1 ta­ble­spoon brown sugar 1/2 tea­spoon ground gin­ger 2 ap­ples, sliced into rounds 1/2 cup salted cashews Steamed bok choy, to serve


1. Pre­heat oven to 180°C. Place sea­soned flour into a plas­tic bag. Add cut­lets, a few at a time, and toss un­til coated in flour. Shake off ex­cess flour. 2. Heat oil and but­ter in a heavy-based flame­proof casse­role dish over high heat. Cook cut­lets, in batches, for 3 min­utes on each side or un­til golden. Re­move to a plate. 3. Add juice, soy, sugar, gin­ger, salt and pep­per to the dish. Bring to the boil, then re­move from heat. Place cut­lets into dish. Top casse­role with ap­ples and sprin­kle with cashews. 4. Cover. Bake for 35 min­utes. Re­move lid and cook for 20 min­utes. Serve with bok choy.

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