Pork Cutlets with Honey Mustard Sauce
15 min·Australian
Pork Cutlets with Honey Mustard Sauce
Ingredients
Main
- 800g pork cutlets, trimmed
- 1 tbsp olive oil
- 200g small button mushrooms
- 1 bunch spring onions, trimmed, halved
- 3 garlic cloves, thinly sliced
- 1/2 cup chicken stock
- 1 1/2 cups frozen peas
- 2 tbsp dijon mustard
- 2 tbsp light thickened cream
- 1 tbsp honey
- 2 tsp lemon juice
Serving Suggestions
- Mashed potato, to serve
- Lemon wedges, to serve
Instructions
4 steps
- 1
Season pork with salt and pepper. Heat half the oil in a large frying pan over medium-high heat. Cook pork for 4 minutes each side or until just cooked through. Set aside. Cover to keep warm.
4 min - 2
Heat remaining oil in pan over medium- high heat. Add mushroom, onion and garlic. Cook, stirring, for 5 minutes or until golden and tender. Add stock. Simmer, covered, for 3 minutes or until onion is just tender.
8 min - 3
Add peas, mustard, cream and honey to pan. Season with salt and pepper. Stir to combine. Bring to boil. Boil for 1 minute or until sauce thickens slightly. Stir in juice.
1 min - 4
Serve cutlets with vegetables, mashed potato and lemon wedges.
0
Progress
0 / 4 steps