Pork cutlets with apple & parsnip

Step 1

Season pork with salt and pepper. Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook pork for 2-3 minutes each side or until golden. Transfer to a plate. Spray the pan with oil. Cook the apple for 2-3 minutes each side or until browned. Transfer to the plate with the pork. Cook the leek for 1-2 minutes or until light golden.

Step 2

Place 2 pork cutlets in a 5L (20-cup) capacity slow cooker. Top with half the apple, half the leek and half the potato. Place the remaining pork cutlets on top. Top with remaining apple, leek and potato.

Step 3

Place the flour in a jug. Add enough stock to make a smooth paste. Add remaining stock, wine, mustard and garlic. Pour over pork. Cover and cook on high for 3 hours.

Step 4

Add the carrot and parsnip. Cover and cook on low for a further 1 hour or until the vegetables are tender. Divide the pork, apple and vegetables among serving plates. Serve with beans.