Mustard pork cutlets with apple, fennel and blue cheese

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  • 1 tbs lemon juice
  • 1 tbs wholegrain mustard
  • 2 tsp honey
  • 2 medium Apple, cut into wedges
  • 2 baby Fennel bulb, cut into wedges
  • 4 small parsnip, cut into wedges
  • 1 medium Lemon, cut into wedges
  • 480 g trimmed pork loin chop, (Buy 4x150g cutlets), fat trimmed
  • 1 x 3 second spray(s) oil spray
  • 40 g Cheese, danish blue

Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Combine juice, mustard and honey in a small bowl. Set aside.

Place apple, fennel, parsnip, lemon and cutlets on prepared tray. Lightly spray with oil and bake for 20 minutes. Drizzle with mustard mixture and bake for 5 minutes or until pork is cooked to your liking. Transfer pork to a plate. Cover pork with foil and set aside to rest for 5 minutes.

Crumble cheese over vegetables and bake for 5 minutes or until cheese has melted and vegetables are golden and tender. Serve pork with vegetables.

SERVING SUGGESTION: Baby rocket or witlof leaves. TIP: You can use 4 x 150g chicken breast fillets instead of pork.

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