Pork with Ginger and Pan Fried Apples

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

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

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

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

Crispy topping:

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:

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

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

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