Pork Cutlets with Apples, Quince and Sage | Chestnut Brae

Ingredients

• 6 pork cutlets
• 2 cloves of garlic
• 1 tsp Lake Deborah Salt
• ½ tsp pepper
• ½ tsp cinnamon
• Pinch of ground cloves
• 4 tbsp olive oil
• 6 apples, peeled, cored and quartered
• 6 quince, peeled, cored and cut into 1.5cm thick slices
• 3 tsp Chestnut mustard
• 2 Cups of red wine
• 1 red onion
• 3 tbsp raw honey
• 7 sage leaves
• 2 sprigs of thyme
• 3 tbsp apple cider vinegar