I picked up some nice lean pork medalions at Coles this week in my weekly shop as they looked particularly good. I’m not a big pork eater, something to do with being a kid and stuffing my face with crackling and being Very Very sick afterwards!, so unfortunately the family suffers a little! I’ve been easing back into eating pork and was looking for a nice way to have our pork, so jumped on taste.com.au and found this little gem!
Pork cutlets with Creamy Mustard Sauce
Ingredients (serves 4)
- 800g Desiree potatoes, unpeeled, cut into wedges
- 2 red capsicum, deseeded, thickly sliced
- 1/4 cup wholegrain mustard
- 1 tablespoon olive oil
- 1/3 cup chicken stock
- 4 (250g each) rindless pork loin cutlets
- 1/2 cup thickened cream
- 1/4 cup flat-leaf parsley leaves, chopped
- Preheat oven to 200°C. Place potatoes and capsicum in a large roasting pan. Combine mustard, oil, stock and salt and pepper in a jug. Pour over vegetables. Toss to combine.
- Place pork cutlets on top of vegetables. Season with salt and pepper. Roast for 30 minutes or until pork is just cooked through. Transfer pork to a plate. Cover with foil and stand for 10 minutes.
- Meanwhile, add cream and parsley to vegetables in pan. Stir to combine.Return to oven for 10 minutes or until heated through.
- Place vegetables and pork onto plates. Spoon over creamy mustard sauce. Serve.
- I cooked the pork chops in a frypan so I could control the cooking
- I added carrots as well to the vegie mix
- I found I had to add more chicken stock as the vegetables cooked, but that might just be my oven
- The kids ate this OK…thought it might be a bit grown up, but the only thing Cayden struggled with was the actual pork.