SERVES 4 PREP 6 MINUTES COOK 14 MINUTES
700g white-skinned potatoes, cut into 2cm pieces ¼ cup extra virgin olive oil 12 fresh sage leaves 4 x 125g pork schnitzels (uncrumbed) 3 teaspoons fresh thyme leaves 3 garlic cloves, crushed 1 tablespoon wholegrain mustard 2 teaspoons dijon mustard 300ml light thickened cream for cooking 80g baby spinach 2 tablespoons roasted almond kernels, roughly chopped
1 Place potato in a large microwave-safe bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until just tender. Drain. 2 Heat 2 tablespoons oil in a large frying pan over high heat. Add potato. Cook, tossing occasionally, for 3 minutes or until starting to brown. Add sage. Cook, tossing occasionally, for 3 minutes or until sage is crisp and potato is golden and cooked through. Transfer to a heatproof bowl. Cover to keep warm. 3 Add remaining oil to pan. Cook pork for 30 seconds each side or until browned and cooked through. Transfer to a plate. Cover to keep warm. 4 Add thyme and garlic to pan. Cook, stirring, for 1 minute or until fragrant. Add wholegrain and dijon mustard, cream and ¼ cup water. Bring to the boil. Boil for 3 minutes or until thickened. Stir in half the spinach. Return pork to pan with potato mixture. Serve topped with remaining spinach and almonds. NUTRITION: (per serve) 2669kj; 39.8g fat; 14.4g sat fat; 37.6g protein; 28.7g carbs; 7.9g fibre; 93mg chol; 279mg sodium.