Dress pork cutlets in honey mustard sauce for a quick and easy family dinner that will have everyone rushing to the table.
Ingredients
- 4 (800g) pork cutlets, trimmed
- 1 tablespoon olive oil
- 200g small button mushrooms
- 1 bunch spring onions, trimmed, halved
- 3 garlic cloves, thinly sliced
- 1/2 cup Massel chicken style liquid stock
- 1 1/2 cups frozen peas
- 2 tablespoons dijon mustard
- 2 tablespoons light thickened cream
- 1 tablespoon honey
- 2 teaspoons lemon juice
- Mashed potato, to serve
- Lemon wedges, to serve
Method
- Step 1Season pork with salt and pepper. Heat half the oil in a large frying pan over medium-high heat. Cook pork for 4 minutes each side or until just cooked through. Set aside. Cover to keep warm.
- Step 2Heat remaining oil in pan over medium- high heat. Add mushroom, onion and garlic. Cook, stirring, for 5 minutes or until golden and tender. Add stock. Simmer, covered, for 3 minutes or until onion is just tender.
- Step 3Add peas, mustard, cream and honey to pan. Season with salt and pepper. Stir to combine. Bring to boil. Boil for 1 minute or until sauce thickens slightly. Stir in juice.
- Step 4Serve cutlets with vegetables, mashed potato and lemon wedges.
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
2099 kj
Energy
17.7g
Fat Total
6.9g
Saturated Fat
8.4g
Fibre
44.3g
Protein
89mg
Cholesterol
580mg
Sodium
36.6g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes & Jo Anne Calabria
- Image credit: Jeremy Simons & Andrew Young
- Publication: Super Food Ideas
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