Honey Mustard & Fennel Pork Cutlets with roast veges & Stuffing Balls

45 mins
Capable Cooks
4 people

What you’ll need

4 SunPork Pork Cutlets

2 Tbsp. Honey

2 Tbsp. Dijon mustard

1 tsp. fennel seeds

2 Tbsp. olive oil

1 bunch dutch carrots, leaves removed, halved

3 potatoes, quartered

1 egg

1 packet sage & onion stuffing mix

¾ cup water

Broccolini to serve

Green beans to serve

Gravy to serve

How to make it

Combine honey, mustard and fennel seeds in a bowl. Pour mustard mixture over pork cutlets.

In a fry pan over medium heat, sear each cutlet until golden brown.

Meanwhile, combine stuffing mixture, egg and water in a bowl. Mix and form into 12 balls.

Place cutlets on a baking tray along with carrots, potatoes and stuffing balls. Bake in the oven for 30 mins at 180 degrees.

Serve cutlets with broccolini, green beans, roasted vege, stuffing balls and gravy.

4 SunPork Pork Cutlets

2 Tbsp. Honey

2 Tbsp. Dijon mustard

1 tsp. fennel seeds

2 Tbsp. olive oil

1 bunch dutch carrots, leaves removed, halved

3 potatoes, quartered

1 egg

1 packet sage & onion stuffing mix

¾ cup water

Broccolini to serve

Green beans to serve

Gravy to serve

Combine honey, mustard and fennel seeds in a bowl. Pour mustard mixture over pork cutlets.

In a fry pan over medium heat, sear each cutlet until golden brown.

Meanwhile, combine stuffing mixture, egg and water in a bowl. Mix and form into 12 balls.

Place cutlets on a baking tray along with carrots, potatoes and stuffing balls. Bake in the oven for 30 mins at 180 degrees.

Serve cutlets with broccolini, green beans, roasted vege, stuffing balls and gravy.

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