Pork cutlets, cavolo nero and parsnips

Tam West

Ingredients

4	Pork cutlets, or chops (Main)
4 cloves	Garlic, sliced, in 2 Tbsp olive oil
2 sprigs	Rosemary, 10cm each
6 medium	Parsnips, scrubbed and ends trimmed (Main)
1	Orange
1 bunch	Cavolo nero, stalks removed (Main)
1 glass	Dry white wine
1 serving	Dijon mustard, to serve wtih finished dish

Directions

1. Place cutlets on a plate, add about half of the garlic slices and a little oil, then rub all over to coat. Sprinkle on both sides with leaves from 1 sprig of rosemary. Cover and set aside in cool place for 40 minutes before cooking.
2. Cut about 8cm of the skinny end from each parsnip in one piece, then cut the remainder in half lengthwise, then in half again, giving fairly similar-sized batons of parsnip. Add to a roasting pan and mix with half the remaining garlic and oil, all the remaining rosemary leaves, plenty of salt and pepper, and strips of orange peel removed using a potato peeler. Squeeze in juice from the orange. Keep leftover garlic oil for another day.
3. Roast parsnips at 190C for 45-50 minutes, stirring once or twice, until browned and tender.
4. Meanwhile, cut cavolo nero leaves crosswise into chunky pieces about 10cm wide. Blanch in boiling water for 3 minutes, then drain in a colander.
5. When parsnips are nearly ready, heat a large non-stick or cast iron pan to medium high heat. Sprinkle a little salt over the cutlets and add them to the pan. Cook for about 4 minutes on each side, or until mediumcooked.
6. Remove cutlets to warmed plates, wipe any blackened bits from pan, then add cavolo nero and saute for a few minutes. Add wine to pan, stir, allow to partially evaporate, then serve beside cutlets, along with parsnips.

Pantry notes

Cavolo nero - also known as black cabbage, or dinosaur kale - is an iron-rich member of the brassica family and a potent anti-cancer green. Here aremore ways with cavolo nero.