Pork cutlets with red apples and parsnip mash

1 Simmer parsnips in boiling water until tender. Drain. Add milk and onion. Mash until smooth.

2 Meanwhile, heat a frying pan over a medium heat. Spray cutlets with oil and cook for 3 minutes each side. Transfer to a plate. Add apples to pan and cook for 3 minutes.

3 Mix flour with 1/3 cup apple juice. Add to pan with remaining juice and apples. Return cutlets to pan. Bring to boil. Cover and simmer for 5 minutes, or until cutlets are cooked through and sauce has thickened. Serve cutlets with apple, sauce, mash and a side of steamed silver beet.