Pork and Piccalilli Escalopes with
Apple
Serves 2
4½ points per serving
275 g potato(es), sliced thinly
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1 medium apple(s), Bramley
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200 g lean pork loin, 2 steaks
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2 heaped tablespoon piccalilli
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1 teaspoon fresh chives, chopped
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1 pinch salt
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1 teaspoon pepper, freshly ground, black
Cook the potato slices in boiling water for 10 minutes until
tender. Peel and slice in the apple. Cover the saucepan and leave to stand for
5 minutes.
Meanwhile dry fry the pork for 3 minutes on each side. Add the
piccalilli and 4 tablespoons of water. Stir briskly to blend the ingredients.
Season to taste.
Drain then crush the potatoes and apple. Stir in the chives and
season to taste. Serve the pork and piccalilli pan juices with the mash.
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