Creamy mustard pork with crispy sage potatoes

  • 06m prep
  • 14m cook
  • 4 servings

Use all organic ingredients :)

The creamy one-pan dish will be a new dinner favourite – it's ready in 20 minutes, is budget-friendly and has 2.5 serves of vegies.

  • 700g white-skinned potatoes, cut into 2cm pieces

  • 1/4 cup extra virgin olive oil

  • 12 fresh sage leaves

  • 4 x 125g pork schnitzels (uncrumbed)

  • 3 tsp fresh thyme leaves

  • 3 garlic cloves, crushed

  • 1 tbsp wholegrain mustard

  • 2 tsp dijon mustard

  • 300ml Bulla Cooking Cream

  • 80g baby spinach

  • 2 tbsp roasted almond kernels, roughly chopped

  • Select all ingredients

  • Step 1

    Place potato in a large microwave-safe bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until just tender. Drain.

  • Step 2

    Heat 2 tablespoons oil in a large frying pan over high heat. Add potato. Cook, tossing occasionally, for 3 minutes or until starting to brown. Add sage. Cook, tossing occasionally, for 3 minutes or until sage is crisp and potato is golden and cooked through. Transfer to a heatproof bowl. Cover to keep warm.

  • Step 3

    Add remaining oil to pan. Cook pork for 30 seconds each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.

  • Step 4

    Add thyme and garlic to pan. Cook, stirring, for 1 minute or until fragrant. Add wholegrain and dijon mustard, cream and 1⁄4 cup water. Bring to the boil. Boil for 3 minutes or until thickened. Stir in half the spinach. Return pork to pan with potato mixture. Serve topped with remaining spinach and almonds.

Nutritional Information

Per serving

  • Calories


  • Energy

    2669 kj

  • Fat


  • Saturates


  • Fibre


  • Protein


  • Sodium


  • Carbs


All quantities above are averages


By Liz Macri / Food writer
(Source:; July 26, 2021;
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