- 1 tbsp olive oil
- 4 x 160g/5½oz pork cutlets
- salt and freshly ground black pepper
- vegetable oil, for deep frying
- 125g/4½oz black pudding, cut into four pieces, skin removed
- 110g/4oz plain flour
- 2 free-range eggs, beaten
- 110g/4oz breadcrumbs
- 3 tbsp butter
- 4 apples, peeled and cut into 1cm/½in cubes
- 400g/14oz canned white beans, rinsed and drained
- 400ml/14fl oz chicken stock
- 75g/3oz fresh flatleaf parsley, chopped
- 75ml/3fl oz cider vinegar
- salt and freshly ground black pepper
- Preheat the oven to 170C/340F/Gas 3.
- Heat a large ovenproof frying pan until hot and add the olive oil.
- Season the pork cutlets on both sides with salt and freshly ground black pepper and place in the frying pan. Cook, turning once, until golden-brown on both sides, then transfer to the oven to roast for 6-8 minutes, or until completely cooked through.
- Preheat the vegetable oil in a deep fat fryer to 160C/325F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Mould the black pudding meat into golf ball-sized balls, then dredge in plain flour. Dip the floured black pudding into the beaten egg, then dip into in the breadcrumbs to completely coat.
- Deep-fry the black pudding balls for 3-4 minutes, or until golden-brown and completely cooked through. Carefully remove with a slotted spoon and drain onto kitchen paper.
- For the ragout, melt one tablespoon of the butter in a pan over a low heat. Add the apple cubes and gently cook for 2-3 minutes avoiding any colouring of the fruit.
- Add the white beans and the chicken stock and bring to the boil. Cook to reduce the liquid volume by half, then add the remaining two tablespoons of butter.
- Add the parsley and cider vinegar and season, to taste, with salt and freshly ground black pepper.
- To serve, divide the ragout among four serving bowls. Place a pork cutlet on top of each and place a black pudding ball alongside each.