Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 large fennel bulbs or 4 baby fennel bulbs, trimmed, thickly sliced

  3. 2 small red onions, cut into wedges

  4. 1 red apple, cored, cut into wedges

  5. 1 tbs white wine vinegar

  6. 2 tbs olive oil

  7. 1 tbs roughly chopped rosemary leaves

  8. 4 x 200g French-trimmed pork cutlets

  9. 1 cup baby spinach leaves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C.

  2. Toss the fennel, onion and apple with the vinegar and 1 tablespoon of the olive oil in a large baking dish. Sprinkle with rosemary and season with salt and pepper. Roast in the oven for 25 minutes or until the fennel and onion are tender.

  3. Meanwhile, rub the pork cutlets all over with 1/4 teaspoon each sea salt and freshly ground black pepper. Heat the remaining oil in an ovenproof frypan over high heat. When very hot, cook the pork chops, in batches, for 2 minutes each side or until brown. During last 5 minutes of vegetable cooking time, transfer pork to oven to finish cooking.

  4. Remove the vegetables from the oven, add the spinach and toss gently to combine and wilt spinach.

  5. Serve vegetables topped with pork cutlets and drizzled with pan juices.


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