Pork cutlets with rosemary bean mash

Pork cutlets with rosemary bean mash


The family will love this pork cutlet meal served with herbed bean mash.

The ingredient of Pork cutlets with rosemary bean mash

  1. 2 teaspoons olive oil
  2. 4 pork cutlets, trimmed
  3. 1/4 cup cranberry sauce
  4. 1 cup Massel chicken style liquid stock
  5. 2 x 400g cans cannellini beans, rinsed, drained
  6. 1 tablespoon rosemary leaves, finely chopped
  7. 1 tablespoon butter
  8. Steamed broccolini, to serve

The instruction how to make Pork cutlets with rosemary bean mash

  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.
  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.
  3. Divide rosemary bean mash between plates. Top with a pork cutlet and drizzle with sauce. Serve with broccolini.

Nutritions of Pork cutlets with rosemary bean mash

fatContent: 382.878 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 33 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 40 grams protein

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