Ingredients
• 4 (about 800g) pork cutlets
• 1 tablespoon Dijon mustard
• 1 tablespoon thyme leaves
• 1 tablespoon orange juice
• 1 tablespoon olive oil
• 500g baby coliban (chat) potatoes
• 50g butter
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 bunches English spinach, ends trimmed, washed, dried, coarsely chopped
• 1/2 cup (125ml) thin cream
Method
1. Combine pork, mustard, thyme, juice and half the oil in a bowl. Cover with plastic wrap and set aside for 20 minutes to marinate.
2. Meanwhile, place potatoes in a saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 15 minutes or until tender. Drain. Place on a clean work surface and cover with a tea towel. Gently push to crush the potatoes. Return to the pan with half the butter and shake to combine.
3. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Drain pork and reserve marinade. Add pork to pan and cook for 3 minutes each side for medium-well done, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Add marinade to the pan and cook for 2 minutes. Set aside.
4. Add the remaining butter to the pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the spinach and cream and cook, stirring, for 5 minutes or until spinach wilts. Taste and season with salt and pepper.
5. Spoon spinach and potatoes among serving plates. Top with pork and sauce and serve.
