Maple and mustard pork cutlets with apple salad

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How to make Maple and mustard pork cutlets with apple salad

  • Yield : 4
  • Prep Time : 0:02
  • Cook Time : 0:08
  • Total Time : 0:10

Ingredients

  • 2 tablespoons olive oil, plus extra to drizzle
  • 4 x 200g pork cutlets
  • 200g small Swiss brown mushrooms, halved
  • 1/4 cup (60ml) maple syrup
  • 1 1/2 tablespoons wholegrain Dijon mustard
  • 1/4 cup (60ml) pure (thin) cream
  • 200g green beans, trimmed, blanched
  • 1 apple, thinly sliced into matchsticks
  • 1/2 bunch parsley, leaves picked
  • Juice of 1/2 lemon

Method

  • Step 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.
  • Step 2 Add mustard, cream and 2 tbs water to the mushroom in the pan. Stir until combined and heated through.
  • Step 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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