10 French shallots, peeled and finely sliced
3 tbs. olive oil
60g walnuts, roughly chopped
1 Granny Smith apple, peeled and cubed
1 tbsp brown sugar
1 tbsp cider vinegar
1 tbs. olive oil
4 thick pork cutlets
Salt and pepper
In a sauté pan melt the butter and add the shallots. Season with salt and cook until the shallots start to soften. Now add the apple, nuts and cook for a further 8 minutes before adding the sugar and vinegar. Cook for 25-30 minutes or until compote-like mixture forms.
Season the pork chops with salt and pepper and heat oil in a large skillet. Cook for 2-3 minutes on each side.
Serve chops with the compote and your favourite sides.