Name: Pork cutlet with parsnip mash and pan-fried apples
Yield: 1
Ingredients: 5 parsnips, peeled, sliced; 660ml milk; 3 garlic cloves; 36.40 gm olive oil; 4 pork cutlets; 50g unsalted butter; 3 Granny Smith apples, peeled, cored, cut into 1cm-thick wedges; 10.00 gm caster sugar; 62.50 ml sage leaves

Pork cutlet with parsnip mash and pan-fried apples

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Cozy up with quick pork cutlets and creamy mash for ultimate comfort in minutes.

Ingredients:

5 parsnips, peeled, sliced
660ml milk
3 garlic cloves
36.40 gm olive oil
4 pork cutlets
50g unsalted butter
3 Granny Smith apples, peeled, cored, cut into 1cm-thick wedges
10.00 gm caster sugar
62.50 ml sage leaves

Instructions:

Simmer parsnips, milk, and 2 garlic cloves in a saucepan just below boiling until parsnips are tender, about 15 minutes on medium-low heat.
Strain out the parsnips and garlic from the milk, saving the milk. Finely chop the reserved garlic clove and add it to a food processor along with the cooked parsnips, garlic, and 1/2 - 1 cup (125ml - 250ml) of milk. Blend until smooth. Season to taste, then set aside to keep warm.
Heat 1 tablespoon of oil in a frypan over medium-high heat. Season the cutlets with salt and pepper, then cook for 2-3 minutes on each side until they are just cooked through. Remove the cutlets from the pan, cover them loosely with foil, and let them rest while you prepare the apple.
In the same frypan, heat butter and 1 tablespoon of oil. Add apple and caster sugar, season with salt and pepper, cook for 5-6 minutes until apple is lightly caramelised and tender. Stir in sage leaves and cook for another minute until wilted.
Plate the pork and apple slices over the velvety parsnip mash, generously drizzle with the flavorful pan juices, and season to perfection.

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