Prep time: 30 mins
Cook time: 1 hour

Serves: 4

Ingredients:
4 pork cutlets
1/4 cup chopped marjoram
2 tablespoons olive oil
1 clove garlic, crushed
Salt and pepper, to taste
200g pork rind, scored
1 teaspoon fennel seeds
1 teaspoon olive oil, extra
1 teaspoon salt
artichoke puree
1 small granny smith apple
2 medium potatoes
2 small Jerusalem artichokes
2 tablespoons cream
apple sauce
125g duck fat
1 granny smith apple, peeled, cored, cut into 1cm cubes
1 eschallot, chopped finely
125ml white wine
375ml chicken stock
1 tablespoon honey
2 sprigs marjoram
25g cold butter, chopped
peas
200g frozen peas
25g butter
1 slice prosciutto, chopped

2 tablespoons chicken stock

Method:
1. Combine pork in a bowl with marjoram, oil and garlic. Season. Set aside.
2. To make puree, preheat oven to 180C. Place apple on a baking tray. Cook in the oven for about 30 minutes or until tender. Cool 5 minutes. Quarter, core and scoop out flesh.
3. Place unpeeled potatoes and artichokes in separate saucepans of cold water. Bring to a boil. Boil gently until tender. Drain. Peel artichokes and potatoes and process with apple and cream. Season. Pass through a sieve.
4. Increase oven to 240C. Rub pork rind all over with fennel seed, oil and salt. Place on an oven tray skin-side up. Cook for 20 minutes or until golden and crisp. Cut or break into thin slices.
5. To prepare peas, cook peas in a saucepan of boiling water until almost tender. Drain.
6. Melt butter in medium frying pan. Cook prosciutto until crisp. Add peas and stock. Simmer until hot. Season. Cover to keep warm.
7. To make sauce, melt duck fat in a small saucepan. Add apple. Simmer until golden brown but not mushy. Remove with a slotted spoon. Drain on absorbent paper.
8. Heat a large non-stick frying pan until very hot. Cook pork cutlets for 3-5 minutes on each side (depending on thickness). Remove from pan and stand covered to rest. Reserve pan to make sauce.
9. To continue making sauce, heat 1 teaspoon of the duck fat in reserved frying pan. Cook eschallot until soft. Add wine. Simmer until reduced by half. Add stock, honey and marjoram. Simmer until reduced by a half. Remove from heat and whisk in cold butter. Strain and return to pan. stir in caramelised apple.

10. Serve pork with artichoke puree, peas and apple sauce.

Tips:
- Pieces of pork rind can be bought from your local supermarket or butcher.
- Jerusalem artichokes have an appearance similar to ginger. They have a nutty flavour and are available in the autumn/winter months.