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Photo of Mustard pork cutlets with apple, fennel and blue cheese by WW

Mustard pork cutlets with apple, fennel and blue cheese

6
Points
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate

Ingredients

Lemon juice

1 tbs

Whole grain mustard

1 tbs

Honey

2 tsp

Apple

2 medium, cut into wedges

Fennel bulb(s)

2 baby, cut into wedges

Parsnip

4 small, cut into wedges

Lemon(s)

1 medium, cut into wedges

Lean pork loin chop

480 g, (Buy 4x150g cutlets), fat trimmed

Oil spray

1 x 3 second spray(s)

Cheese, danish blue

40 g

Instructions

  1. 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.
  2. 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.
  3. Crumble cheese over vegetables and bake for 5 minutes or until cheese has melted and vegetables are golden and tender. Serve pork with vegetables.

Notes

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

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