Pork Kiev With Caramelised Apples

1. 1

   Preheat the oven to 200C/400F/Gas 6.

2. 2

   Using a sharp knife, carefully remove the bones from each chop.put each chop into a plastic bag and flatten with a mallet or rolling pin until each chop is approx 1/2cm thick.

3. 3

   For the stuffing, mix together the parsley, cheese, apple and spring onions.

4. 4

   Spread this mixture across the middle of the flattened pork.

5. 5

   Fold the excess meat around the stuffing like a blanket.

6. 6

   Secure with toothpicks in necessary.

7. 7

   Coat each stuffed pork kiev in the egg, then dredge in the flour, then in the egg, then dredge to coat in the breadcrumbs.

8. 8

   Place in a pre-heated oven for 10-15 minutes

9. 9

   NB cooking time may vary depending on size of chop used in the kiev.

10. 10

    Meanwhile, for the caramelised apples, heat the butter in a frying pan. Add the apple 1/4s and garlic; cook over medium heat for 3-5 minutes, until golden. Add the white wine, reduce slightly, then remove from heat and serve.

11. 11

    Remember to remove the toothpicks from pork before serving, if used.

* Per serving · 4 servings · Values may vary.

No additional tips available.