Pork escalopes in Marsala with caramelised apples

I love fruit with meat, and apples with pork are a perfect pairing. Trust me: delicious. Choose crisp apples such as Pink Lady or Fuji.

INGREDIENTS FOR 2 PEOPLE

8 VERY THIN PORK LOIN SLICES

FLOUR AS NEEDED

50 ml DRY MARSALA

20 g BUTTER

EXTRA VIRGIN OLIVE OIL

PARSLEY

SALT

PEPPER

CARAMELISED APPLES

2 APPLES

50 ml DRY MARSALA

2 TABLESPOONS OF BROWN SUGAR

20 g BUTTER

I trim fat from the pork, cover with cling film and flatten with a meat mallet without tearing it. I lightly flour.

I melt butter with a drizzle of oil in a large pan and add the meat.

I brown both sides and deglaze with Marsala.

I add salt, pepper and a splash of water if needed, then cook through.

I remove and keep the escalopes warm, blend the sauce until smooth and return it to the pan with a knob of butter.

I return the meat, leave for a few minutes to absorb flavour and add chopped parsley.

CARAMELISED APPLES

I wash the apples, leave the peel on and cut thick slices.

I melt butter in a pan, add 2 tablespoons of sugar and, when caramelising, add the apples. After a few minutes, I deglaze with Marsala.

I cook for 5 minutes until the liquid thickens but the apples remain crisp.

I plate the escalopes with their sauce and caramelised apples.