Pork Cutlets with Onion Potato Mash, Pan-fried Apples and Steamed Vegetables

Hi everyone!

Sorry for the lack of post’s lately! I finished my student exchange in the UK, and still nursing quite a big travel bug, decided to go traveling around Europe! I’ve only recently returned back to Australia, and have been settling back into being back at home, uni and work.

xx

After 6 months being out of home I have been a little bit guilty of indulging in Mum’s home cooked meals since returning rather than cooking my own! However, I’ve finally got more settled in – so it’s back to the kitchen! πŸ™‚

I decided to indeed get some pork on my fork with this dinner dish! It’s pork cutlets with pan-fried apples and accompanied by onion potato mash and steamed vegetables.

This was my first time mixing onion with potato mash, and I must say I loved it and will definitely be doing it more often from now on :)! I was actually inspired by my travels…in Prague and Budapest I noticed potatoes mixed with onions and other accompaniments on a lot of menus and it was one of my favourite sides to have with dinner!

So why not jazz up your mashed potatoes with this recipe!

Hope you enjoy πŸ™‚

Elle

Pork Cutlets with Onion Potato Mash, Pan-fried Apples and Steamed Vegetables

Serves 4

Ingredients

  • 800g Spunta, Sebago or Coliban potatoes
  • 40g butter, chopped
  • 1/3 cup hot milk (see note)
  • 1 onion, diced
  • 2 tbs olive oil
  • 4 pork cutlets
  • 50g unsalted butter
  • 3 Granny Smith apples, peeled, cored, cut into 1cm-thick wedges
  • 2 tsp caster sugar
  • Steamed green beans and carrots, to serve

Method

  1. Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.
  2. For the onions, saute in a small amount of oil and butter for about 12 minutes, or until softened. Once softened, set aside and cover with foil.
  3. Meanwhile, heat 1 tbs oil in a frypan over medium-high heat. Season the cutlets with salt and pepper, then cook for 2-3 minutes each side until just cooked through. Remove from pan, loosely cover with foil and rest while you cook the apple.
  4. For the apples, heat butter and remaining 1 tbs oil in the same frypan. Add the apple and caster sugar, season, then cook for 5-6 minutes, tossing, until the apple is lightly caramelised and tender.
  5. Once the potatoes have softened, drain the potatoes well. Return to saucepan over low heat. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes.
  6. Add butter and hot milk to potatoes. Beat with a wooden spoon until fluffy. Season with salt and pepper.
  7. Stir in the softened onions to the mixture.
  8. Serve the pork and apple on top of the onion potato mash, then drizzle over pan juices and serve with steamed green beans and carrots.
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