Roast Pork Cutlets With Creamy Mustard Sauce

976
  • 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 potatoes in the oven for 10 minutes. Meanwhile, brown pork cutlets in a fry pan and then place on top of vegetables. Season with salt and pepper. Roast the potatoes (with pork on top) for a further 15 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.

Serves: 4

Source: www.taste.com.au

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