Pork Cutlets with Rosemary Bean Mash
Pork Cutlets with Rosemary Bean Mash
Ingredients
Pork Cutlets
- 2 tsp olive oil
- 4 pork cutlets, trimmed
Sauce
- 1/4 cup cranberry sauce
- 1 cup chicken stock
Rosemary Bean Mash
- 2 x 400g cans cannellini beans, rinsed, drained
- 1 tbsp rosemary leaves, finely chopped
- 1 tbsp butter
To Serve
- Steamed broccolini, to serve
Instructions
- 1
Heat oil in a heavy-based frying pan over medium heat. Season both sides of pork with salt and pepper. Cook for 5 minutes each side. Transfer to a plate. Cover with foil and set aside. Add cranberry sauce and 1/4 cup stock to pan and cook, stirring, over medium heat until smooth. Add remaining 3/4 cup stock. Bring to the boil and cook for 2 to 3 minutes or until reduced by half.
7 min - 2
Meanwhile, place cannellini beans and rosemary in a food processor. Puree until almost smooth. Transfer to a small saucepan and add butter. Stir over medium heat for 5 minutes or until heated through. Season with salt and pepper. Cover with a lid until ready to serve.
5 min - 3
Divide rosemary bean mash between plates. Top with a pork cutlet and drizzle with sauce. Serve with broccolini.
0