Name: Pork cutlets with baked parsnips and apples
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 small_piece parsnips (480g), peeled, halved lengthways; 3 small_piece red apples (390g), unpeeled, quartered; 4 clove garlic, unpeeled; 1/4 cup loosely packed sage leaves; 2 tablespoon pure maple syrup; 1/4 cup (60ml) olive oil; 250 gram apple sauce; 4 x 200g pork cutlets

Ingredients

4 small_piece parsnips (480g), peeled, halved lengthways

3 small_piece red apples (390g), unpeeled, quartered

4 clove garlic, unpeeled

1/4 cup loosely packed sage leaves

2 tablespoon pure maple syrup

1/4 cup (60ml) olive oil

250 gram apple sauce

4 x 200g pork cutlets

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Combine parsnip, apple, garlic, sage, syrup and 2 tablespoons of the oil in a large baking dish. Bake 20 minutes or until vegetables are tender.

3.Meanwhile, heat sauce in a small saucepan over low heat until just warmed. Cover to keep warm.

4.Heat remaining oil on a grill plate (or grill pan or barbecue); cook pork for 4 minutes on each side or until browned and cooked as desired.

5.Serve pork with warm apple sauce and baked vegetables.

You can use apple puree instead of the apple sauce in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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