2 pork cutlets, 8oz each and boned

The stuffing:
50g of butter
1 onion, finely chopped
1 clove of garlic, finely chopped
1 Cox's apple, peeled and diced
1 tablespoon of fresh parsley
1 tablespoon of fresh marjoram
2 cups of fresh of fresh breadcrumbs
Pinch of salt and pepper
25g of sultanas
1 egg, beaten
1 tablespoon of olive oil

Calvados sauce:
25g of butter
1 shallot, chopped
50ml of Calvados
50ml of whipped cream

METHOD

With a sharp knife, cut a pocket through the meat side of the cutlet.

The stuffing:
Melt butter in a saucepan.

Fry the onions, garlic and diced apple until soft.

Add all other dry ingredients and mix well.

Add beaten egg and a dash of Calvados. Mix well.

Stuff the cavity of each cutlet with the stuffing. Secure with a cocktail stick.

Season the meat. Heat oil in pan and cook for 3 minutes each side to brown them.

Finish by cooking in the oven at 180°C for 15 minutes. Remove from the oven, place on a plate and keep warm.

Calvados sauce:
Fry the shallot in the same pan until soft (add more butter if needed).
Pour in the Calvados and flambé.

Add the cream and bring to a rapid boil to thicken sauce.

Pour the sauce over the cutlets before serving.

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