Peppered Pork with Leeks and Apple

Serves 4

Cooking Time Prep time 5 mins

15 gm    Butter

1Onion, finely diced

100 ml    Chicken Stock

20 gmGreen peppercorns, coarsely ground in a mortar and pestle

4  French-cut pork cutlets (about 220gm each)

Apple Compote

100 ml    Apple Juice

30 gm    Caster Sugar

2   Granny Smith Apples, diced

10 gm    Butter

1 tsp.Thyme Leaves

Grilled leeks

8    Small Leeks, trimmed, washed well

40 ml Olive Oil

Heat butter in a small saucepan over medium heat, add Onion and green peppercorns, stir occasionally until tender (2-3 minutes).

Pour in Stock, simmer until a thick paste forms (2-3 minutes).

Cool, brush onto pork cutlets and marinate for 1 hour.

Meanwhile, for Apple compote, simmer apple juice and sugar, simmer until reduced by half (2-3 minutes).

Add apple, thyme and butter, simmer until apple breaks down (5-6 minutes).

Cover and keep warm.

For grilled leeks,

Wrap leeks in foil and char-grill, turning occasionally, until tender (6-8 minutes). Remove foil, discard outer blackened layer of leeks, brush with extra-virgin olive oil, season to taste with smoked sea salt and char-grill until marked (1-2 minutes). Keep warm.

Grill cutlets, turning occasionally, until just cooked through (5-6 minutes), rest for 5 minutes then serve with warm apple compote and grilled leeks.