Pork Cutlets with Apples Baked in Oven

Pork cutlets, either baked on a bed of apples and leek/onions, or cooked in sliced apples in a deep pan, make a delicious meal, prepared in one pot. The dish is easy to make and it does not need a lot of supervision while cooking. When cooked as a baked dish, pork cutlets have to be fried first, before being placed on a bed of leek/onions with sliced apples.

When pork cutlets are cooked in apples in a deep frying pan, or low casserole dish, the addition of prunes (another recipe to be published later) gives the dish new flavour dimension.

Cooked onions/leek with apples and prunes can be blended into a thick sauce as shown in another pork recipe (here).


  • pork cutlets, 1 per serving
  • 1-2 leeks (onions)
  • 2-3 Granny Smith apples, peeled, cored and sliced
  • 1 table spoon olive oil to fry cutlets
  • 2 table spoons butter to grease baking dish and use on top of cutlets before baking

seasoning and spices

  • sea salt
  • coarse black pepper
  • fennel seeds
  • cumin seeds
  • rosemary, fresh and/or dried
  • garlic, sweet and hot chilli peppers paste (homemade), can be substituted by any dry spice mix or spice paste of your choice

vegetables for baking

Any vegetables or their mix can be baked in another dish or in portion size cocottes, I had 2 versions of individual vegetable servings, topped with mozzarella cheese

  1. potato, carrots and caramelised onions gratin
  2. cauliflower, carrots and caramelised onions mix


  • grease baking dish with butter, alternatively use baking paper for lining (saves time cleaning and allows to reduce fat content in the dish)
  • put fennel and cumin seeds in a bottom of baking dish
  • slice leek in circles or semi-circles and spread evenly in baking dish
  • slice cored and peeled apples and put them over leek
  • season with salt and pepper, apply chosen spice mix and herbs

  • heat olive oil in a frying pan
  • wash pork cutlets, dry them on paper towel
  • season with salt, pepper and dry herbs (if using)
  • fry on medium heat for 3-4 minutes on each side
  • place cutlets on top of leek and apple bed
  • place spice mix and butter on each cutlet
  • cover them with more sliced apples
  • add water to baking dish, 1-2 cm thick layer
  • cover baking dish with aluminium foil
  • prepare vegetables for baking, in one or multiple individual dishes (grease the dish, press cut or sliced vegetables down, use seasoning, add water 1/2 to 1/3 of dish volume, cover with lid or foil)

  • bake in preheated to 180C fan forced oven for minimum 1 hour, open the foil check the meat, if it is soft to your liking
  • open vegetable dishes, apply cheese is using
  • I usually let meat cook more time at reduced to 130C temperature oven, if you cooking pork cutlets as a main dish for a dinner party, it allows the dish to sit in the oven for hour and even more at a low temperatures without compromising the taste, meat becomes soft as butter and absorbs more flavours from the sauce beneath

Another occasion on dish preparation using baking paper as lining for baking dish.

  • mix apples and leek with a fork to make chunky sauce
  • serve with baked vegetables and fresh salad, vegetables in individual cocottes can be served in them on a plate


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s