Maple and mustard pork cutlets with apple salad

Cooking Meat Maple and mustard pork cutlets with apple salad

Believe it or not, this tantalising pork dinner is ready in just ten minutes!

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat oil in a frypan over medium-high heat. Season pork and cook for 2 minutes each side. Reduce heat to medium and add the mushroom to the pan. Glaze the pork with maple syrup and cook, turning, for a further 4 minutes or until golden. Transfer pork to a plate and set aside, loosely covered with foil, to rest.
  2. Add mustard, cream and 2 tbs water to the mushroom in the pan. Stir until combined and heated through.
  3. Combine beans with the apple, parsley and lemon juice, then drizzle with extra olive oil. Serve pork cutlets with apple salad, mushroom and pan juices.

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2 tbsp olive oil, plus extra to drizzle
4 x 200g pork cutlets
200g small Swiss brown mushrooms, halved
1/4 cup maple syrup
1 1/2 tbsp wholegrain Dijon mustard
1/4 cup pure cream
200g green beans, trimmed, blanched
1 apple, thinly sliced into matchsticks
1/2 bunch parsley, leaves picked
Juice of 1/2 lemon

Adv

Autors
Preparation time
2
Cooking time
08
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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