A classic and simple French dish.


  • 2 pork fillets
  • 2 apples (peeled and diced)
  • 2 shallots diced
  • 4 parsnips (peeled and halved)
  • 1 small glass calvados
  • ½ cup demi glaze or gravy
  • ¼ cup cream
  • 1 tblsp honey
  • 1 tblsp chopped sage
  • 50 g butter
  • 1 lemon (juice)
  • 2 tblsp chopped chives


  • Cut each pork fillet in half and flatten between two sheets of clingfilm.
  • On a hot pan add a little vegetable oil and butter.
  • Place pork escalopes on pan, turn down heat and sauté for 4-5 minutes.
  • Add shallots and apples, simmer for 2 minutes, add calvados and maybe season.
  • Add gravy and cream. Simmer until sauce thickens and add chopped chives.
  • Place parsnips in roaster tray with honey, sage, butter and lemon and season.
  • Place in oven at 180°C for 15-20 minutes, turning once.
  • Place parsnips on plate, cover with pork escalope and spoon some sauce over.

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