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.
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! 🙂
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 🙂
Pork Cutlets with Onion Potato Mash, Pan-fried Apples and Steamed Vegetables
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add butter and hot milk to potatoes. Beat with a wooden spoon until fluffy. Season with salt and pepper.
- Stir in the softened onions to the mixture.
- 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.