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Pork with braised sweet potatoes & apples


  • Heat a little oil and a good dollop of butter in a heavy-bottomed pan and cook the sweet potato until lightly browned, stirring now and again. Remove.
  • Add the onion and apples to the pan, together with a little more butter and oil if needed. Turn the heat down, stir well and gently sauté until lightly coloured.
  • Then add the vinegar, stock and seasonings. Return the sweet potato, cover and gently cook for 15-20 mins until tender, adding more stock if needed. Taste for seasoning, add 2 tbsp parsley, cover and set aside.
  • Cut the pork evenly into medallions (butterflying if necessary) and batten out a bit. Then heat a good slurp of oil and a dollop of butter in another pan.
  • Lightly flour and season the pork. Then panfry for a couple of minutes on each side. (Drain on kitchen paper towels if needed.)
  • Serve the pork on a mound of the braised vegies with a sprinkling of parsley on top.


  • olive oil
  • butter
  • 1 medium sweet potato, halved & sliced
  • 1 large onion, halved & sliced
  • 2 Granny Smith apples, cored & sliced
  • 2 tbsp cider vinegar
  • 1 cup chicken stock
  • sea salt & freshly ground pepper
  • 4 tbsp chopped fresh parsley
  • 2-3 pork fillets, trimmed well
  • plain flour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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