Herbed Cheese Stuffed Pork Cutlets With Green Bean Salad

• 1/4 lb potatoes, peeled
• 1 lb green beans, trimmed
• 2 None red onions, peeled and diced
• 1 clove garlic, peeled and finely chopped
• 1 tbsp mustard
• 4 tbsp orange juice
• 5 tbsp balsamic vinegar
• 6 tbsp olive oil, divided
• 7 oz cream cheese, full fat
• 1 None lemon, zested
• 1 bunch each thyme, tarragon and parsley, leaves chopped, leaving some whole for garnish
• 3 tbsp butter
• 1 small baguette, cut into 8 slices
• 4 None pork cutlets, approx 5 oz each
• 1 bunch radishes

1. Boil the potatoes for 20 mins, drain and mash with a fork. Cook the beans in boiling salted water for about 8 mins, drain and rinse under cold running water. Cool.
2. Mix the onion, garlic, mustard, juice and vinegar into the potato, then add 4 tablespoons oil and seasoning.rnAdd this dressing to the beans and leave them for 20 mins to absorb the flavor.
3. Soften the cream cheese in a bowl, add lemon zest, half the herbs and some seasoning. rnFry the baguette slices in the butter in a frying pan, then sprinkle with the rest of the herbs. Keep them warm.
4. Cut a pocket in each cutlet. Put the cream cheese mixture into a piping bag with a small plain nozzle and pipe mixture into cutlets.rnHeat the rest of the oil in the frying pan and fry the cutlets for about 4 mins each side. Season. Serve the cutlets with the bean salad and baguette slices and garnish with radishes and herb leaves.

potatoes, green beans, red onions, clove garlic, mustard, orange juice, balsamic vinegar, olive oil, cream cheese, lemon, thyme, butter, baguette, pork cutlets, radishes

Taken from recipes-plus.com/api/v2.0/recipes/19007 (may not work)