Pork with Ginger and Pan Fried Apples

This scrumptious recipe makes for a hearty, Autumn dish.

 125 g PURE SPREAD
 4 PORK MEDALLIONS
 75 g FRESH WHITE BREADCRUMBS
 1 tbsp FRESH GINGER (CHOPPED)
 4 SPRING ONIONS (THINLY SLICED)
 2 CLOVES GARLIC (CHOPPED)
 1 tbsp FRESH PARSLEY (FINELY CHOPPED)
 4 COX APPLES, CORED AND CUT INTO WEDGES
 JUICE OF 1/2 A LEMON
 25 g DEMERARA SUGAR
 SALT & FRESHLY GROUND BLACK PEPPER TO SEASON

1

Melt 25g Pure spread in a frying pan and add the pork and seal on both sides.

2

Place the pork medallions on a baking tray and top with the breadcrumbs.

3

Bake in a moderate oven at 180°C/gas mark 4 for 20-25 minutes.

Crispy topping:
4

Melt 75g Pure spread in a saucepan and add the spring onions, ginger, garlic and breadcrumbs and stir-fry for 2-3 minutes until crispy.

To prepare the apples:
5

Melt 25g Pure spread in a frying pan and add the apple, lemon juice and sugar.

6

Fry for about ten minutes until the sugar has melted and the apple has softened and browned.

7

Serve the pork chops with the apples, new potatoes and vegetables.