Glazed Pork Cutlets With Apple Coleslaw

• 2 pork cutlets
• 1/2 Tbsp olive oil
• 30ml rice vinegar
• 28g caster sugar, plus 1/2 tsp extra
• 125ml chicken stock
• 1/2 long red chilli, seeds removed, finely diced
• 1/2 Tbsp grated ginger
• 1 garlic clove, finely chopped
• 1/2 Tbsp fish sauce
• 1/4 small savoy cabbage, shredded
• 1 carrot grated
• 1 Granny Smith apple, cut into matchsticks
• 1/2 cup mint leaves, roughly torn
• 1/2 Tbsp Dijon mustard
• 110g whole-egg mayonnaise
• juice of 1/2 a lemon
• lemon wedges, to serve
• chopped peanuts, to serve

1. Season the prok. Heat oil in a frypan over medium-high heat. Add pork and cook for 2-3 minutes each side until golden. Remove from the pan and set aside.
2. Add vinegar and sugar to the pan, the cook for 2-3 minutes until the mix starts to caramelise. Add stock, chilli, ginger, garlic and fish sauce, then bring to the boil. Reduce heat and simmer for 3-4 minutes until sticky and reduced. Return cutlets to the pan and cook, turning, for 1-2 minutes until well coated in the sauce.
3. Meanwhile, combine cabbage, carrot, apple and mint in a separate bowl. Combine the Dijon, mayo, lemon juice and extra sugar, then toss with coleslaw.
4. Serve with a sprinkle of peanuts and lemon wedges.

pork cutlets, olive oil, caster sugar, chicken, long red chilli, ginger, garlic, fish sauce, savoy cabbage, carrot, apple, mint, mustard, wholeegg mayonnaise, lemon wedges, peanuts

Taken from www.epicurious.com/recipes/member/views/glazed-pork-cutlets-with-apple-coleslaw-51315421 (may not work)