Preheat the oven to 170°C.
Heat a large ovenproof frying pan and add olive oil.
Season pork cutlets and sear in the pan until golden-brown.
Roast the pork in the oven for 6 to 8 minutes until cooked through.
Preheat vegetable oil in a deep fat fryer to 160°C.
Mould black pudding into balls then coat in flour, beaten egg, and breadcrumbs.
Deep-fry the balls for 3 to 4 minutes and drain on kitchen paper.
Melt 15g of butter and gently cook apple cubes for 2 to 3 minutes.
Add white beans and chicken stock then boil to reduce liquid by half.
Stir in the remaining 30g of butter, parsley, and cider vinegar.
Divide ragout into bowls and top with one pork cutlet and one black pudding ball each.