Pork Cutlets In Mushroom Cream Sauce With Golden Potatoes And Green Salad

• 4 None pork cutlets (about 200g each)
• 500 g mushrooms
• 1 small bunch spring onions, sliced
• 3 stalks thyme, finely chopped
• 2 tbsp oil
• 500 ml vegetable stock
• 300 g double cream
• 1-2 tbsp cornflour
• 750 g small potatoes
• 1-2 tbsp sugar
• 1 None lemon, juiced
• 2 heads lettuce, torn into bite-sized pieces
• 1/4 bunch chives, chopped
• 20 g butter

1. Preheat the oven to 325u0b0F.
2. Heat the oil in a large frying pan and sear the pork for 2-3 mins on each side. Remove pork and saute the mushrooms in the hot pan. Add the thyme and some of the spring onions, season to taste and pour in the stock and 3/4 cup of cream. Bring to a boil, stir in the cornstarch and bring back to a boil. Put the pork in an oven-proof serving dish and cover with the mushroom sauce. Bake, covered, for 30-40 mins.
3. Cook the potatoes in boiling salted water for about 20 mins. Drain them, plunge them in cold water, and slide off the skins. Heat the butter in a pan and saute the potatoes until they're golden brown. Season to taste.
4. For the salad dressing, mix 1/2 cup of cream with the sugar and lemon juice. Toss dressing with lettuce and chives.
5. Uncover the casserole, garnish with remaining spring onions and serve with the potatoes and salad on the side.

pork cutlets, spring onions, stalks thyme, oil, double cream, cornflour, potatoes, sugar, lemon, chives, butter

Taken from recipes-plus.com/api/v2.0/recipes/17541 (may not work)