Pork loin cutlets with apple sauce

Ingredients:

• 4 pieces of boneless pork loin (2.5 cm thick) weighing 170-225 g each
• 4 yellow apples, sliced
• 2 cups natural apple juice or cider, plus a little extra for frying
• 2 teaspoons lemon juice
• 225 g (a handful) of light raisins
• A 2.5 cm piece of fresh ginger root
• 3 tablespoons light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 2 tbsp. vegetable oil or olive oil
• Salt and pepper
• 2 tbsp (30 g) butter

Preparation:

1. Place a medium saucepan over medium-high heat. Add the apples, raisins, ginger, brown sugar, cinnamon, and nutmeg. Pour in the apple and lemon juice. Cook until a chunky sauce forms, about 10-12 minutes, stirring occasionally. If the sauce begins to bubble and splatter, reduce the heat slightly, but don't let it simmer too long. Once the apples are soft and the sauce has formed, remove the pan from the heat.
2. Heat a large nonstick skillet over medium-high heat. Add oil. Season the pork loin with salt and pepper on one side. Using tongs, place the pork loin in the skillet, seasoned side down. Season the other side of the loin with salt and pepper.
   
   Cook the meat for 2 minutes per side until browned and caramelized, then reduce the heat to medium and cook for another 5-6 minutes, turning occasionally, until the juices run clear. Remove the meat from the heat and let it rest for a couple of minutes to release the juices. Deglaze the pan with a little apple juice and 2 tablespoons (30 g) of butter. Pour this sauce over the chops. Remove the ginger from the main sauce and pour a generous amount of warm apple sauce over the pork loins.