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Pan-Fried Pork

Pan-Fried Pork

with Roasted New Potatoes, Sugar Snap Peas and Minted Apple Salsa

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For a fresh, healthy recipe that you can knock together in no time at all, this recipe ticks all the boxes. Apples and pork are frequently cooked together, but we’re pretty sure you won't have seen them served like this before...To give this recipe a springtime twist, Chef Mimi decided to make a caramelised apple salsa to serve alongside succulent pan-fried pork and crunchy sugar-snap peas. A salsa that’ll make you want to salsa? You’ve found it.

Tags:Dairy FreeNo Gluten Containing Ingredients

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

New Potatoes

½ tbsp

Dried Thyme

1 unit(s)

Braeburn Apple

2 tbsp


25 grams



1 bunch(es)


1 bunch(es)

Flat Leaf Parsley

¼ unit(s)


2 unit(s)

Pork Loin Fillet

1 pack(s)

Sugar Snap Peas

Not included in your delivery

4 tbsp


2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2473 kJ
Energy (kcal)591 kcal
Fat24.0 g
of which saturates6.0 g
Carbohydrate59 g
of which sugars25.0 g
Protein37 g
Salt0.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 220°C. Halve the new potatoes. Pop them on a baking tray and drizzle over some oil. Season with a pinch of salt, some black pepper and the dried thyme. Shake the tray to make sure they are evenly coated. Roast on the top shelf of your oven until crispy and golden brown, 25-30 mins. Turn halfway through cooking.


Meanwhile, peel the apple, cut into quarters, remove the core and chop into 1cm pieces. Put a frying pan on medium heat and add the apple, half the honey and half the water (amount specified in the ingredient list). Stir and bring to a simmer. Cook, stirring every 2 mins, until the water has evaporated and the apple is soft, golden and caramelised, 5-6 mins. Take off the heat and stir in the remaining honey and water.


Next, place the hazelnuts in a freezer bag. Bash them with a rolling pin to crush. Pick the mint leaves from their stalks and finely chop (discard the stalks). Finely chop the parsley (stalks and all). When the apple is golden, pop it in a bowl with the hazelnuts, olive oil (amount specified in the ingredient list) and a squeeze of lemon juice. Stir, taste and add more lemon juice if needed. Cover with foil to keep warm.


Wipe out your frying pan, add a drizzle of oil and put it on medium-high heat. Season both sides of the pork with a pinch of salt and a grind of black pepper. Lay the pork in your frying pan and cook for 4-5 mins on each side.TIP: The pork is cooked when it is no longer pink in the middle. Remove to a plate, cover with foil and leave to rest for 5 mins while you cook the sugar snaps.


Wipe out your frying pan again, add another drizzle of oil and put it on medium heat. Add the sugar snap peas and cook until slightly charred and softened, 5 mins. Remove the pan from the heat.


Stir the mint and parsley through the apple salsa. Serve the pork on plates with the roasted potatoes and sugar snaps on the side and a generous spoonful of salsa on top. Enjoy!