Pork Cutlet with Vegetables
Snip ends from snow peas and blanch for 5 minutes in boiling salted water. Rinse in cold water and drain.
Rinse mushrooms and cut in half or quarters depending on size.
Cut potatoes into pieces.
Blanch tomatoes for a few second, peel, quarter, remove seeds and cut into strips.
Slowly cook potatoes in butter until golden brown. Remove needles from rosemary and sprinkle over potatoes. Add mushrooms and briefly cook. Add snap peas and tomatoes. Heat and season with salt and pepper.
Season pork with salt and pepper and coat with flour.
Heat clarified butter in a pan and cook pork for 2-3 minutes on each side.
Serve pork with fried potato mixture. Sprinkle with coarse pepper to serve.