Step 1

Heat oil in a frypan over medium-high heat. Season pork and cook for 2 minutes each side. Reduce heat to medium and add the mushroom to the pan. Glaze the pork with maple syrup and cook, turning, for a further 4 minutes or until golden. Transfer pork to a plate and set aside, loosely covered with foil, to rest.

Step 2

Add mustard, cream and 2 tbs water to the mushroom in the pan. Stir until combined and heated through.

Step 3

Combine beans with the apple, parsley and lemon juice, then drizzle with extra olive oil. Serve pork cutlets with apple salad, mushroom and pan juices.