1Preheat oven to hot, 200 C.
2In a medium-sized baking dish, toss kumara, onion and oil together. Season to taste. Bake 30 mins.
3Rub combined mustard and honey over pork cutlets. Season to taste and add to baking dish with apple rings. Bake a further 10 mins.
4Turn cutlets over and sprinkle with rosemary. Pour over stock and top with beans. Bake a further 4 to 5 mins, until beans are tender but crisp and pork is cooked to taste. Add lemon juice to pan, shake gently to combine with pan juices.
5Serve cutlets on a bed of vegetables and apple, drizzled with pan juices and sprinkled with extra rosemary.