Mustard pork cutlets with apple, fennel and blue cheese
Whole grain mustard
2 medium, cut into wedges
2 baby, cut into wedges
4 small, cut into wedges
1 medium, cut into wedges
Lean pork loin chop
480 g, (Buy 4x150g cutlets), fat trimmed
1 x 3 second spray(s)
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.