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How to make Pork cutlets with apple & parsnip

Yield = 4
Prep time: 0:15
Cook time: 4:25
Total time: 4:40

Ingredients

  • 4 (about 250g each) pork loin cutlets, excess fat trimmed
  • Olive oil spray
  • 2 Pink Lady apples, quartered, cored
  • 1 leek, pale section only, halved lengthways, cut into 4cm pieces
  • 3 Red Delight potatoes (see note), cut into 6 wedges
  • 1 tablespoon plain flour
  • 375ml (1 1/2 cups) Massel chicken style liquid stock
  • 250ml (1 cup) white wine
  • 1 1/2 tablespoons wholegrain mustard
  • 2 garlic cloves, crushed
  • 1 bunch baby (Dutch) carrots, trimmed, peeled
  • 3 small parsnips, peeled, quartered lengthways
  • Steamed green round beans, to serve

Method

  • Step 1 Season pork with salt and pepper. Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook pork for 2-3 minutes each side or until golden. Transfer to a plate. Spray the pan with oil. Cook the apple for 2-3 minutes each side or until browned. Transfer to the plate with the pork. Cook the leek for 1-2 minutes or until light golden.
  • Step 2 Place 2 pork cutlets in a 5L (20-cup) capacity slow cooker. Top with half the apple, half the leek and half the potato. Place the remaining pork cutlets on top. Top with remaining apple, leek and potato.
  • Step 3 Place the flour in a jug. Add enough stock to make a smooth paste. Add remaining stock, wine, mustard and garlic. Pour over pork. Cover and cook on high for 3 hours.
  • Step 4 Add the carrot and parsnip. Cover and cook on low for a further 1 hour or until the vegetables are tender. Divide the pork, apple and vegetables among serving plates. Serve with beans.