Cider-roast pork cutlets with apple and fennel

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. pork cutlets

Cider-roast pork cutlets with apple and fennel
Author: rachel
Ingredients
  • 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
Instructions
  1. Preheat oven to 180°C.
  2. 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.
  3. 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.
  4. 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.
  5. Scatter with parsley and serve with steamed green beans and brocollini.
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