Name: Busy weeknight? Try our easy pork cutlet traybake
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/4 cup wholegrain mustard; 1/4 cup maple syrup; 2 1/2 Tbsp olive oil; 4 pork cutlets; Sea-salt flakes and freshly ground black pepper, to season; 800g baby potatoes, halved; 1 red onion, cut into wedges; 8 cloves garlic, unpeeled; 200g baby carrots, halved if large; 1 pink lady apple, cored, cut into wedges; 1 bunch broccolini, trimmed, halved if large; Thyme sprigs, to serve

Busy weeknight? Try our easy pork cutlet traybake

On the dinner table in no time!

The last thing you want to do after a busy day at work is get in the kitchen and cook for hours! Thats where our delicious maple and mustard pork cutlet traybake comes in. In less than 50 minutes, it’ll be on your dinner table ready to be enjoyed. Plus, its the ultimate flavour combination of sticky, sweet and savoury! Whats not to love?

Ingredients

1/4 cup wholegrain mustard

1/4 cup maple syrup

2 1/2 Tbsp olive oil

4 pork cutlets

Sea-salt flakes and freshly ground black pepper, to season

800g baby potatoes, halved

1 red onion, cut into wedges

8 cloves garlic, unpeeled

200g baby carrots, halved if large

1 pink lady apple, cored, cut into wedges

1 bunch broccolini, trimmed, halved if large

Thyme sprigs, to serve

Method

Step 1

Preheat oven to 220°C/200°C fan-forced. Line a large oven tray (see Cook’s Tip) with baking paper. Combine mustard, maple syrup and 1 tablespoon olive oil in a medium bowl. Add pork, season, toss to coat in mustard mixture, then set aside.

Step 2

Add potatoes, onion and garlic to prepared tray. Drizzle with 1 tablespoon oil, season, then toss to coat. Roast for 20 minutes.

Step 3

Add carrots, apple, pork chops and remaining marinade to tray. Toss to coat. Return to oven for 15 minutes.

Step 4

Add broccolini to tray and drizzle with remaining oil. Return to oven for 10–15 minutes, until pork is cooked and vegetables are roasted. Serve with thyme.

BHG Food shoot | Tues 22 April | July issue

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Clare Maguire

Clare Maguire is a private chef and recipe developer inspired by global culinary adventures. Her journey includes crafting pasta at one of London’s top pasta restaurants, Padella, mastering tarte tatin in France, and creating red curry paste in Thailand.