Pork loin cutlets with creamy mustard sauce

What is ~

Simple, easy, one-pot-wonder, set & forget

Answer ~

Phrases that I prefer in a recipe

You know how it is, you're either at work or running around during the day, you pick the kids up from school and you taxi them from one after-school activity to the next, all the while your sifting through your memory for a quick, easy meal for the evening that has just a smidge of nutritional value.

Toasted cheese sandwiches are served up on a weekly basis in our home as a "meal!" and this is how I justify it nutritionally ~ fibre from the bread, calcium from the cheese!!!!

It's never easy, so when I came across this recipe from taste.com.au and saw that it ticked most of my requirements, and that I had most of the ingredients, I knew it was going to be a mid-week meal for us, and maybe for you!

Pork Loin Cutlets with Creamy Mustard Sauce

Ingredients

800gm Desiree potatoes, unpeeled and cut into wedges

1 Red capsicum, deseeded & thickly sliced

1/4C Wholegrain Mustard

1Tbs Olive oil

1/3C Chicken stock

4 Pork loin cutlets

1/2C Thickened cream

1/4C Flat-leaf parsley, chopped

Assembly

• Preheat the oven to 200 degrees celsius
• Place the potatoes and capsicum in a large roasting pan.
• Combine mustard, oil, stock & salt and pepper in a jug & pour over the vegetables.
• Place the pork cutlets on top of the vegetables, season with salt and pepper, and cook in the oven for 30 minutes or until the pork is just cooked through.
• Remove the pork, cover with foil and let them stand for 10 minutes.
• Add the cream & parsley to the vegetable in the pan, stir to combine and return them to the oven for a further 10 minutes.