Categories: Meals

Ingredients

• 2 lbs. chat potatoes, halved
• 2 tbsp. olive oil
• 1 tbsp. wholegrain mustard
• 2 tsp smoked paprika
• 4 pork cutlets
• 1 brown onion, halved, cut into wedges
• 1 bunch baby carrots, trimmed, peeled
• 2 oz. butter
• 2 garlic cloves, crushed
• 1 bunch asparagus, trimmed
• 3/4 cup frozen peas
• 2 tbsp. lemon juice
• 1/4 cup fresh dill sprigs
• 1/4 cup parsley leaves

Directions

1. Preheat oven to 425.

2. Place potato on a large baking tray with sides. Drizzle with 1/2 the oil. Season well with salt and pepper. Roast for 30 minutes.

3. Meanwhile, combine mustard and paprika in a small bowl. Rub mixture over both sides of pork cutlets. Season with salt and pepper.

4. Add onion and carrot to potato on tray. Place pork on vegetables. Drizzle with remaining oil. Roast for 15 minutes.

5. Combine butter and garlic in a small bowl. Add asparagus and peas to tray. Dot vegetables with garlic butter. Roast for 5 minutes or until veggies are tender and pork is golden and just cooked through. Serve drizzled with lemon juice and sprinkled with dill and parsley.

Email to a friend | Print this recipe | Back