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Mustard pork cutlets with creamed spinach
Mustard pork cutlets with creamed spinach
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Whip up this creamy mustard pork for a delicious weeknight dinner.
Ingredients:
  • 4 (about 800g) pork cutlets
  • 23.40 gm Dijon mustard
  • 20.00 ml thyme leaves
  • 21.00 gm orange juice
  • 18.20 gm olive oil
  • 500g baby coliban (chat) potatoes
  • 50g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 bunches English spinach, ends trimmed, washed, dried, coarsely chopped
  • 125ml cream
Instructions:
  • In a bowl, mix pork, mustard, thyme, juice, and half of the oil. Cover with plastic wrap and let marinate for 20 minutes.
  • Starting with a saucepan of cold water, boil the potatoes until tender, about 15 minutes. Drain. Crush gently on a work surface, then mix with half of the butter in the pan by shaking.
  • Heat the rest of the oil in a large frying pan over medium-high heat. Drain the pork and keep the marinade. Cook the pork in the pan for 3 minutes on each side until medium-well, or to your preference. Transfer the pork to a plate, cover with foil, and let it rest for 5 minutes. Cook the marinade in the pan for 2 minutes, then set it aside.
  • Ramp up the heat to medium-high and introduce the last bit of butter to the pan. Toss in the onion and garlic, and sauté for 5 minutes until the onion is soft. Introduce the spinach and cream and stir for another 5 minutes until the spinach wilts. Season with salt and pepper to taste.
  • Divide spinach and potatoes among plates, then add pork and sauce before serving.

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