Wendy's Kitchen Table

This winter dish is a firm family favourite in my house. Delicious flavours and the pork is cooked perfect every time.

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

METHOD
Preheat oven to 180°C or 160˚C fan-forced. Place seasoned flour into a
plastic bag.
Add cutlets, a few at time, and toss until coated in flour. Shake off excess flour.
Heat oil and butter in a heavy-based flameproof casserole dish over high heat. Brown cutlets, in batches, for 3 minutes on each side or until golden. Remove to a plate.
Add juice, soy, sugar, ginger, salt and pepper to the dish. Bring to the boil, then remove from heat. Place cutlets back into dish. Top casserole with apples.
Cover. Bake for 35 minutes. Remove lid and add cashews and cook for a further 20 minutes. Serve with steamed greens and rice.
TIP: Nice with mash as well.