Ingredients

• 1 x 400 gram bone-in pork cutlet, preferably a Barkers Creek King Pork Cutlet
• 2 tablespoons + 1 tablespoon soy sauce
• 1 tablespoon + 1 tablespoon maple syrup
• 1 apple, cored, peeled and sliced into wedges
• 1 big white onion, peeled and sliced into wedges
• Extra virgin olive oil
• Sea salt and freshly cracked black pepper

1. Score the fat side of the cutlet in a cross-hatch pattern.
2.  Mix 2 tablespoons of the soy sauce with 1 tablespoon maple syrup. Pour over the pork cutlet and sprinkle with some freshly cracked black pepper. Leave to marinate, turning every so often, for at least 30 minutes. Make sure to get the marinade into the scored fat side as well.
   
3.  Mix 1 tablespoon soy sauce with 1 tablespoon maple syrup. Set this aside – this will be the basting sauce.
   
4.  Pre-heat the oven to 200C.
   
5.  In a roasting pan or tray toss the onions and apple slices with some olive oil. Season with salt and pepper and place the pan in the oven.
   
6.  Heat a non-stick skillet on the hob over medium high heat. Add a good glug or two of oil. When the oil is hot add the cutlet. Let this sear in the hot oil for about 3-5 minutes on both sides until golden brown. Hold the cutlet with a pair of tongs and sear its fat side, giving it a nice burnished hue and crisping up the edges.
   
7.  When your pork cutlet has achieved a nice sear all around (don’t forget the fat side!), take the roasting pan out of the oven and lay the cutlet on the onions and apples. Return to the oven and roast for 25-30 minutes, basting with your saved soy-maple mixture every 10 minutes or so, or until done to your liking.
   
8.  This serves one but is easily scalable to serve more.