Cider Pork with Pancetta and Sage

Pork. Apple. Sage. Match made in heaven.........Seriously.  Nothing beats a good ole meat and two veg  on the table in half an hour that is so big on the flavour scale, its off the chart!

Serves 4

Olive oil for frying
4 pork loin cutlets
1 clove of garlic, finely chopped
6 slices of pancetta, roughly chopped
1/2 a cup of sage leaves
1 cup of apple cider
2 tbs of chutney or onion jam (whatever you have in the fridge is fine)
2 tbs of red wine vinegar
4 large potatoes, peeled and chopped into chunks
40gm of butter
1/4 cup of milk
2 tbs of extra virgin olive oil
Sea salt and cracked black pepper
Extra sage leaves for garnish

Steamed green beans to serve

Place the potatoes in a large saucepan and cover with water.  Bring to the boil and cook for approximately 20 minutes or until tender when prodded with a knife.

Heat a large heavy based frypan to a medium heat.  Rub the pork cutlets with a little olive oil and season with salt and pepper.  Place in the pan and fry on both sides until you have a nice golden crust.  Remove from the pan, pop them on a plate and set aside.

In the same pan add the pancetta and fry until golden and almost crispy.  Add the garlic, sage, cider chutney and vinegar.  Stir well to combine and allow to simmer for around five minutes before returning the pork to the pan, juices and all.  Spoon mixture over pork periodically and allow to cook for around 8 minutes.

Drain the potatoes and add butter, milk and oil.  Return to a low heat and mash until lumps are gone and then stir vigorously until smooth with a wooden spoon.  Season with salt and pepper to your liking.

Place a dollop of mash on a plate and flatten with the back of the spoon making a nice well in the centre.  Repeat on the remaining plates.  Pop a pork cutlet in the centre of the mash and divide the sauce evenly.  Serve with steamed green beans and top with a couple of sage leaves