Cider-roast pork cutlets with apple and fennel

/ Rachel Eagleton, clinical nutritionist/
pork cutlets

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.

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

Method

  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.