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
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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.
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.
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.
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.
All quantities above are averages