Mustard pork cutlets with creamed spinach

Recipes / Meat

Make this creamy classic mustard pork dish for a quick and delicious weeknight treat.

Recipe «Mustard pork cutlets with creamed spinach» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 4 pork cutlets, 1 tbsp Dijon mustard, 1 tbsp thyme leaves, 1 tbsp orange juice, 1 tbsp olive oil , 500g baby coliban potatoes, 50g butter, 1 brown onion, finely chopped , 2 garlic cloves, crushed, 2 bunches English spinach, ends trimmed, washed, dried, coarsely chopped, 1/2 cup thin cream.

Ingredients:

  • 4 pork cutlets 
  • 1 tbsp Dijon mustard 
  • 1 tbsp thyme leaves 
  • 1 tbsp orange juice 
  • 1 tbsp olive oil 
  • 500g baby coliban potatoes 
  • 50g butter 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 2 bunches English spinach, ends trimmed, washed, dried, coarsely chopped 
  • 1/2 cup thin cream 

Instructions

  1. Combine pork, mustard, thyme, juice and half the oil in a bowl. Cover with plastic wrap and set aside for 20 minutes to marinate.
  2. Meanwhile, place potatoes in a saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 15 minutes or until tender. Drain. Place on a clean work surface and cover with a tea towel. Gently push to crush the potatoes. Return to the pan with half the butter and shake to combine.
  3. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Drain pork and reserve marinade. Add pork to pan and cook for 3 minutes each side for medium-well done, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Add marinade to the pan and cook for 2 minutes. Set aside.
  4. Add the remaining butter to the pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spinach and cream and cook, stirring, for 5 minutes or until spinach wilts. Taste and season with salt and pepper.
  5. Spoon spinach and potatoes among serving plates. Top with pork and sauce and serve.