Pan Fried Pork And Apples With Creme Fraiche

1. 1

   Heat the oil in a large skillet on high heat. Cook the pork for 8 mins until browned on all sides. Add the shallots. Cook for a further 8 mins until golden. Remove pork and shallots with a slotted spoon. Place on a plate; keep warm.

2. 2

   Add the apple wedges to the pan juices. Cook for 3-4 mins until golden and beginning to soften. Remove from pan. Add to the pork and shallots. Add the apple juice to the pan with the bouillon cube and 1/4 cup water. Bring to a boil.

3. 3

   Return the pork and apples to the pan. Cover and simmer for 10 mins. Add the creme fraiche. Simmer for a further 2 mins.

4. 4

   Serve with creamy mashed potato. Sprinkle with parsley to garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.