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Pork Cutlets with Roasted Plums

This delicious pork dish is bursting with colour and flavour and is guaranteed to become a new family favourite.

Pork Cutlets with Roasted Plums

Serves 4

4 x 200g pork loin cutlets
2 tbsp olive oil
2 tbsp thyme leaves
1 red onion, sliced into 2cm wedges
600g ripe plums, sliced in half, seeds removed (4 large)
1kg Sebago potatoes, peeled and chopped
1/3 cup hot pure cream
1/3 cup hot milk
50g butter
1 clove garlic, crushed
150g baby spinach

Preheat oven to 180C. Place pork, 1 tbsp of oil, 1 tbsp thyme leaves in a medium bowl. Season with salt and pepper. Toss to coat pork. Heat a large non-stick frying pan over medium-high heat. Add pork, cook for 3 minutes on each side or until golden. Transfer to a plate.

Add remaining oil to frying pan. Stir in remaining thyme and onion. Cook until onion is tender. Set aside. Add plums, cut side down. Season with salt and pepper. Cook for 1 minute or until golden.

Transfer plums, onion, pork and cooking juices to a roasting pan. Cook in pre-heated oven for 7 to 10 minutes or until pork is cooked to your liking and plums are tender.

Boil or steam potatoes until tender. Drain well. Return to pan. Add cream, milk and 25g butter. Season with salt and pepper. Mash until smooth. Heat the remaining butter in a frying pan over a medium heat. Add the garlic and spinach. Cook, stirring until just wilted.

Serve pork and plums with mash and spinach on the side.

Smart tip + Adding the plums with their high vitamin C helps with absorption of iron from the pork. You can swap the pork for chicken breasts. Adjust cooking time to suit. To cook pork all in one pan a non-stick heatproof roasting pan can be used.

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