Warm Up Winter Nights with This Pork Parmigiana and a Wholesome Medley of Winter Vegetables

Heat oil and butter in a frying pan over medium-high heat. Cook pork, in batches, for 2 to 3 minutes each side or until golden and sealed. Transfer to a heatproof oven pan and cook further in the oven at 200°C degrees for 5 minutes or until cooked through.

In a bowl toss carrot, Brussel sprouts, rosemary, olive oil, salt and pepper, roast 20-25 mins or until golden & stand aside.

Meanwhile, in a medium bowl, mix half the water with the MAGGI SUPREME GRAVY MIX, stand aside. Add the remainder of water to a medium saucepan & bring to the boil, add gravy mixture; whisk to combine, cook according to directions on pack.

In a saucepan sauté the pepper corns, add the wine & reduce by 2/3rds. Add Maggi Supreme Gravy; and stir to combine.

Preheat grill on medium-high. Spoon half the passata mixture onto a baking tray. Top with chicken. Spoon over BUITONI LUSSUOSA AL POMADORO; top with cheese. Grill for 4 to 5 minutes or until cheese is melted and golden. Stand for 2 minutes.

Serve, pork with Winter vegetable & pink pepper corn gravy.