Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Heat a non-stick frying pan over medium-high heat. When hot, spray pork cutlets with oil and add to pan. Cook for 2 minutes on each side, or until golden. Transfer to prepared tray.
Step 2 Remove stalks from apples and slice thinly (do not remove core). Spray frying pan with oil, add apple and cook for 2 minutes, or until just tender. Place softened apple slices onto cutlets. Drizzle with maple syrup and season with pepper. Transfer to oven and cook for 10 minutes, or until pork cutlets are cooked through.
Step 3 Meanwhile, fill a large bowl with cold water. Add vinegar. Finely slice celeriac into matchsticks and place in water. Combine mayonnaise, mustard and chives. Drain celeriac and pat dry with paper towel. Add to mayo mixture and stir.
Step 4 Bring a saucepan of water to the boil. Add peas and beans and cook for 2–3 minutes, until tender-crisp. Drain. Toss with table spread. Put pork cutlets onto serving plates. Spoon over pan juices. Serve with celeriac salad, peas and beans.