Spiced pork cutlets with crispy potato and horseradish tartare

Name: Spiced pork cutlets with crispy potato and horseradish tartare
Cook time: 1 h
Yield: 4
Cuisine: German
Ingredients: 500g baby chat potatoes; 2 tbsp extra virgin olive oil; 1/4 cup horseradish cream; 1 tbsp Dijon mustard; 2 tbsp finely chopped chives; 2 tbsp finely chopped parsley; 2 tbsp finely chopped tarragon; 2 tbsp lemon juice, plus lemon wedges, to serve; 4 pork cutlets, at room temperature; 1 tsp caraway seeds; 1 tsp cumin seeds

Jessica Brook

July 18, 2022

Spiced pork cutlets with crispy potato and horseradish tartare. Jeremy Simons

easyTime:30 mins - 1 hourServes:4

It's meat and veg but not as you may know it, made more interesting with the addition of herbs, spice and horseradish.

Ingredients

500g baby chat potatoes
2 tbsp extra virgin olive oil
1/4 cup horseradish cream
1 tbsp Dijon mustard
2 tbsp finely chopped chives
2 tbsp finely chopped parsley
2 tbsp finely chopped tarragon
2 tbsp lemon juice, plus lemon wedges, to serve
4 pork cutlets, at room temperature
1 tsp caraway seeds
1 tsp cumin seeds

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional). Place the potatoes in a large saucepan filled with cold salted water. Place over high heat, bring to the boil and cook for 8 minutes. Drain and place on a large baking tray. Gently crush the potatoes using the bottom of a glass and toss in 1 tablespoon of the oil. Roast in the oven for 15 minutes, or until golden.
Step 2
Meanwhile, in a large bowl, combine the horseradish cream, mustard, herbs and lemon juice, season and set aside.
Step 3
Preheat a large non-stick frying pan over medium heat. Brush the pork cutlets with remaining tablespoon of oil and sprinkle with the spices, salt and pepper. Cook for 5 minutes each side, or until golden.
Step 4
Serve the pork with potatoes, tartare and lemon wedges.