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How to make Creamy mustard pork with crispy sage potatoes

Yield = 4
Prep time: 0:06
Cook time: 0:14
Total time: 0:20

Ingredients

700g white-skinned potatoes, cut into 2cm pieces
1/4 cup extra virgin olive oil
12 fresh sage leaves
4 x 125g pork schnitzels (uncrumbed)
3 teaspoons fresh thyme leaves
3 garlic cloves, crushed
1 tablespoon wholegrain mustard
2 teaspoons dijon mustard
300ml Bulla Cooking Cream
80g baby spinach
2 tablespoons roasted almond kernels, roughly chopped

Method

Step 1 Place potato in a large microwave-safe bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until just tender. Drain.
Step 2 Heat 2 tablespoons oil in a large frying pan over high heat. Add potato. Cook, tossing occasionally, for 3 minutes or until starting to brown. Add sage. Cook, tossing occasionally, for 3 minutes or until sage is crisp and potato is golden and cooked through. Transfer to a heatproof bowl. Cover to keep warm.
Step 3 Add remaining oil to pan. Cook pork for 30 seconds each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.
Step 4 Add thyme and garlic to pan. Cook, stirring, for 1 minute or until fragrant. Add wholegrain and dijon mustard, cream and 1⁄4 cup water. Bring to the boil. Boil for 3 minutes or until thickened. Stir in half the spinach. Return pork to pan with potato mixture. Serve topped with remaining spinach and almonds.