4 x 150 g pork cutlets
8 large mushrooms
1 lemon
12 baby chat potatoes
1 bunch chopped chives
4 slices prosciutto
Black pepper
120 mL marsala
60 mL low salt chicken stock
100 g sugar snap peas, steamed

Boil the potatoes until tender then drain. Toss with chopped chives and 1 teaspoon of olive oil.

Roast mushrooms in a hot oven with 1 tablespoon of olive oil and a little pepper and a squeeze of lemon until softened. Press a slice of prosciutto onto each piece of pork and grind over a little pepper.

Heat a large non-stick frying pan with a little olive oil over a medium heat and add the pork. Cook for about 2-3 minutes each side, then cover and rest for a further 5 minutes.

Add the marsala and chicken stock then swirl around until the sauce thickens slightly.

Arrange the pork cutlets on serving plates along side roasted mushrooms, sugar snap peas and potato. Spoon the sauce over and serve.