Pork cutlets with rosemary bean mash

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

Recipe «Pork cutlets with rosemary bean mash» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

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.