Pork cutlets with rosemary bean mash

Cooking Meat Pork cutlets with rosemary bean mash

The family will love this pork cutlet meal served with herbed bean mash.

Lables: Egg free Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a heavy-based frying pan over medium heat. Season both sides of pork with salt and pepper. Cook for 5 minutes each side. Transfer to a plate. Cover with foil and set aside. Add cranberry sauce and 1/4 cup stock to pan and cook, stirring, over medium heat until smooth. Add remaining 3/4 cup stock. Bring to the boil and cook for 2 to 3 minutes or until reduced by half.
  2. Meanwhile, place cannellini beans and rosemary in a food processor. Puree until almost smooth. Transfer to a small saucepan and add butter. Stir over medium heat for 5 minutes or until heated through. Season with salt and pepper. Cover with a lid until ready to serve.
  3. Divide rosemary bean mash between plates. Top with a pork cutlet and drizzle with sauce. Serve with broccolini.

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2 tsp olive oil
4 pork cutlets, trimmed
1/4 cup cranberry sauce
1 cup Massel chicken style liquid stock
2 x 400g cans cannellini beans, rinsed, drained
1 tbsp rosemary leaves, finely chopped
1 tbsp butter
Steamed broccolini, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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