Pan-Seared Pork Cutlets with Crispy Sage and Caramelised Apple

Thick-cut bone-in pork cutlets deliver exceptional tenderness and rich flavour when seared to a crisp finish in a heavy pan. Pairing pan-seared pork cutlets with fresh apples and pan drippings creates an elevated dish suitable for quiet dinners or weekend hosting.

Butcher’s Tip Look for pork cutlets with a clear layer of white fat along the outer edge and light intramuscular marbling. Keep the fat cap intact during cooking – score the outer edge slightly so the cutlet stays flat in the pan, allowing the fat to render naturally for basting.

Serves: 4

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients

• 4 Woods Butchery Pork Cutlets (approx. 250g each)

• 2 tablespoons extra virgin olive oil

• 30g unsalted butter

• 12 fresh sage leaves

• 2 cloves garlic, bruised

• 2 red apples, cored and cut into thick wedges

• 100ml chicken stock

• 1 tablespoon apple cider vinegar

• Sea salt and freshly cracked black pepper

Method

1. Remove the Woods Butchery Pork Cutlets from refrigeration 20 minutes prior to cooking to bring them to room temperature, then pat the surface dry with paper towels.

2. Season both sides generously with sea salt and black pepper.

3. Heat olive oil in a heavy stainless steel pan over high heat until shimmering.

4. Place cutlets into the pan and sear undisturbed for 4 minutes until a deep golden crust forms.

5. Turn the cutlets over, reduce heat to medium, and add butter, garlic, and fresh sage leaves to the pan.

6. Baste the cutlets continuously with melted butter using a spoon for 3–4 minutes until cooked through to medium.

7. Transfer pan-seared pork cutlets to a warm plate and let rest for 5 minutes.

8. Add apple wedges directly into the remaining pan drippings and cook for 2 minutes until edges turn golden.

9. Pour in apple cider vinegar and chicken stock to deglaze the pan, stirring to lift any caramelised bits from the bottom, and simmer for 2 minutes to create a pan sauce.

10. Plate the pan-seared pork cutlets alongside caramelised apples, top with crisp sage leaves, and spoon sauce over top. Serve with a sharply dressed salad and crusty bread.

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