Maple pork with garlic and chilli bean sauté
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 4 x 150g pork cutlets, trimmed
- Garlic and chilli bean sauté
- olive oil cooking spray
- 1 medium onion, chopped
- 2 cloves garlic, thinly sliced
- pinch dried chilli flakes
- 1 bunch spinach (about 3 cups), trimmed, chopped
- 390g can four bean mix, drained, rinsed
- 2 medium tomatoes, deseeded, chopped
1 Place maple syrup, mustard and parsley in a small bowl. Add pork. Toss to coat. Heat a large non-stick frying pan over a medium heat. Cook pork for 4-5 minutes each side, brushing with maple syrup mixture, or until just cooked through. Transfer to a plate. Cover to keep warm.
2 To make sauté, spray a medium saucepan with oil. Heat over a medium-high heat. Add onion. Cook, stirring, for 5 minutes, or until soft. Add garlic and chilli. Cook, stirring, for 1 minute, or until fragrant. Add spinach, beans and tomatoes. Cook, stirring, for 3-4 minutes, or until spinach has wilted and beans are heated through.
3 Serve pork with garlic and chilli bean sauté.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 7g
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