Easy, 2hrs, Serves 2
By Matt Cook


  • 2 Pork Cutlets
  • 8 Cloves
  • 6 Sage Leaves
  • small Bunch Thyme
  • 2 Gloves Garlic
  • 2 TBS Honey
  • 2 TBS Brown Sugar
  • 1 Large Granny Smith Apple
  • 3 Cups White Wine
  • 4 Potatoes peeled and halved
  • 2 Sticks Rosemary
  • 4 Small Carrots, washed and peeled


  1. 1 Pre heat the oven to 200’c
  2. Bring a large pot of water to the boil, boil potatoes for 15 minutes. Once ready drain water and toss potatoes in colander until they start to break up. coat in oil and rosemary, place in roasting pan and place in oven.
  3. Once potatoes have been in for 15 minutes add the carrots.
  4. In a small saucepan bring the wine to a boil and then reduce to a simmer, add the apple and simmer for 20 minutes. then set aside.
  5. After potatoes have been cooking for 30 minutes, place a frypan on medium high heat, add oil, sage, thyme and garlic. Season pork with salt and pepper and add 4 cloves to each cutlet. Add the pork and brown on both sides (about 1minute per side)
  6. Mix the sugar and honey together and microwave for 20 seconds. Once the pork has been browned coat one side with the honey/sugar mixture and place in roasting pan. Cook for 5 minutes then turn and coat the other side with the honey. Continue to cook for 5 minutes and then remove from oven and let rest for 10 minutes.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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