- 06m prep
- 14m cook
- 4 servings
Use all organic ingredients 🙂
The creamy one-pan dish will be a new dinner favourite – it’s ready in 20 minutes, is budget-friendly and has 2.5 serves of vegies.
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700g white-skinned potatoes, cut into 2cm pieces
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1/4 cup extra virgin olive oil
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12 fresh sage leaves
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4 x 125g pork schnitzels (uncrumbed)
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3 tsp fresh thyme leaves
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3 garlic cloves, crushed
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1 tbsp wholegrain mustard
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2 tsp dijon mustard
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300ml Bulla Cooking Cream
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80g baby spinach
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2 tbsp roasted almond kernels, roughly chopped
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Select all ingredients
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Step 1
Place potato in a large microwave-safe bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until just tender. Drain.
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Step 2
Heat 2 tablespoons oil in a large frying pan over high heat. Add potato. Cook, tossing occasionally, for 3 minutes or until starting to brown. Add sage. Cook, tossing occasionally, for 3 minutes or until sage is crisp and potato is golden and cooked through. Transfer to a heatproof bowl. Cover to keep warm.
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Step 3
Add remaining oil to pan. Cook pork for 30 seconds each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.
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Step 4
Add thyme and garlic to pan. Cook, stirring, for 1 minute or until fragrant. Add wholegrain and dijon mustard, cream and 1⁄4 cup water. Bring to the boil. Boil for 3 minutes or until thickened. Stir in half the spinach. Return pork to pan with potato mixture. Serve topped with remaining spinach and almonds.
Nutritional Information
Per serving
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Calories
638
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Energy
2669 kj
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Fat
39.8g
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Saturates
14.4g
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Fibre
7.9g
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Protein
37.6g
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Sodium
279mg
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Carbs
28.7g
All quantities above are averages