Peppery Pork and Apple

Peppery Pork and Apple


  • 400 grams / 14 oz pork fillet, cut into 12 x 2 cm thick slices
  • 1 1/2 tsp freshly ground black pepper
  • 1/2 tsp paprika
  • grated rind of 1 lemon
  • 1 tsp fresh lemon juice
  • 4 Tbsp olive oil
  • 2 apples, unpeeled
  • 300 grams / 10 1/2 oz cabbage, preferably Savoy, finely shredded
  • 1 garlic clove, finely chopped
  • 150 milliliters / 1/4 pint vegetable stock
  • 200 milliliters carton creme fraiche


Preheat the grill to high. Place the pork slices between two layers of plastic film, then press down with your fist until they are 5 mm thick. In a bowl, mix together the pepper, paprika, lemon rind and juice and three tablespoons of the oil. Slice each apple widthways into four slices. Drizzle the oil mixture over one side of the pork and apple slices. Grill the pork slices for 4 - 5 minutes on each side, turning once. Grill the apple slices, on the oiled side only, for about 5 minutes until cooked. Meanwhile, heat the remaining oil in a large frying pan. Add the cabbage and garlic and cook, covered, for 4 - 5 minutes until just tender. Stir in the stock and the creme fraiche, warm through briefly, then spoon on to warmed serving plates. Top with the pork slices and serve the apple slices on the side. serves 4

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