Get some pork on your fork! We love pork and this recipe keeps the cutlets tender. Pork cutlets are a lot cheaper than lamb and are a great source of protein and full of B group vitamins, iron and zinc. A quick, nutritious midweek meal.
1 fennel bulb, thickly sliced lengthways
2 red apples, cut into wedges, I like pink lady or fuji
1 red onion, cut into wedges
1 lemon, cut into wedges
4 whole garlic cloves (unpeeled)
2 tbs olive oil
4 x 200g pork cutlets
1/2 cup (125ml) apple cider
1 tbs Dijon mustard
Steamed green beans and broccolini, to serve
Chopped flat-leaf parsley leaves, to serve
Preheat oven to 180°C.
Place the fennel, apple, onion, lemon and garlic into a 3L (12 cup) baking dish, drizzle with 1 tbs oil, season and toss to coat. Roast for 30 minutes or until just tender.
Meanwhile, heat remaining 1 tbs oil in a frypan over medium-high heat. Season the cutlets and cook for 2 minutes each side or until golden.
Combine the cider and mustard, then add to the pan and cook for a further 2 minutes or until slightly reduced. Add the cutlets to the baking dish with the vegetables, pour over the cider sauce and return to the oven. Roast for a further 5 minutes or until cutlets are cooked through and vegetables are tender.
Scatter with parsley and serve with steamed green beans and brocollini.