4 Pork Fillets
1 1/2 Teaspoons Ground Black Pepper
1/2 Teaspoon Paprika
1 Lemon (all the rind grated and 1 teaspoon of juice)
4 Tablespoons of Oil
2 Apples (unpeeled, cored and cut into 4 slices widthways)
300g Savoy Cabbage
1 Clove Garlic (if you are allowed)
150ml Vegetable Stock
200ml Crème Fraiche
Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
1 Large Frying Pan/Wok
1 Mixing Bowl
1 Zester/Juicer
The Good Bit
- Pre heat your grill to high. Flatten the pork fillets with your hands until they are about 1/2 cm thick, in the bowl mix together the pepper, paprika, lemon rind (zest) and 3 tablespoons of oil.
- Place the pork in your oven proof dish and drizzle over the sauce then cook under the grill for about 5 minutes, then turn over and coat the second side with the sauce but at this stage add the apples and try to cover them with the sauce too. cook for another 5 minutes.
- Whilst you are grilling, cook the cabbage with the garlic in the remaining oil in a covered frying pan for 5 minutes until just tender then add the stock and crème fresh and heat through, season to taste then serve on to a plate, top with a pork fillet and then top that with apple slices.
