14
740
2

Ingredients

  • 4 pork cutlets (about 200g each)
  • 500 grams mushrooms
  • 1 bunch spring onions (sliced)
  • 3 stalks thyme (finely chopped)
  • 2 tablespoons oil
  • 500 milliliters vegetable stock
  • 300 grams double cream
  • 2 tablespoons cornflour
  • 750 grams small potatoes
  • 2 tablespoons sugar
  • 1 lemon (juiced)
  • 2 heads lettuce (torn into bite-sized pieces)
  • 1/4 bunch chives (chopped)
  • 20 grams butter

Directions

  1. Preheat the oven to 325°F.
  2. Heat the oil in a large frying pan and sear the pork for 2-3 mins on each side. Remove pork and sauté the mushrooms in the hot pan. Add the thyme and some of the spring onions, season to taste and pour in the stock and 3/4 cup of cream. Bring to a boil, stir in the cornstarch and bring back to a boil. Put the pork in an oven-proof serving dish and cover with the mushroom sauce. Bake, covered, for 30-40 mins.
  3. Cook the potatoes in boiling salted water for about 20 mins. Drain them, plunge them in cold water, and slide off the skins. Heat the butter in a pan and sauté the potatoes until they're golden brown. Season to taste.
  4. For the salad dressing, mix 1/2 cup of cream with the sugar and lemon juice. Toss dressing with lettuce and chives.
  5. Uncover the casserole, garnish with remaining spring onions and serve with the potatoes and salad on the side.
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NutritionView more

740Calories
Sodium28%DV670mg
Fat68%DV44g
Protein59%DV30g
Carbs19%DV58g
Fiber36%DV9g

PER SERVING *

Calories740Calories from Fat400
% DAILY VALUE*
Total Fat44g68%
Saturated Fat22g110%
Trans Fat
Cholesterol170mg57%
Sodium670mg28%
Potassium2020mg58%
Protein30g59%
Calories from Fat400
% DAILY VALUE*
Total Carbohydrate58g19%
Dietary Fiber9g36%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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