Pork Cutlets with Roasted Fennel, Apples and Onions

Name: Pork Cutlets with Roasted Fennel, Apples and Onions
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 serves
Ingredients: 2 apples; 1 red onion; 1 fennel bulb; 3 tablespoon olive oil; 2 tablespoon red wine vinegar; ¼ cup dry white wine; 600 g pork cutlets; 1 pinch salt; 1 pinch pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
2 serves
Calories
747 kcal
Course
Main Course
Cuisine
Australian

Pork Cutlets with Roasted Fennel, Apples and Onions

Elizabeth Reed

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The most perfect autumn dish you will ever make

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Ingredients

Servings

2 apples Red Delicious variety, cored and sliced into quarters
1 red onion peeled and quartered
1 fennel bulb washed and sliced into even chunks
3 tablespoon olive oil
2 tablespoon red wine vinegar
¼ cup dry white wine optional
600 g pork cutlets bone in and trimmed of excess fat
1 pinch salt
1 pinch pepper

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Instructions

Preheat your oven to 200 deg C Season the pork cutlets and set aside.
In a large bowl, combine the apples, fennel and onions. Season with a little salt and pepper and toss with the olive oil, vinegar and wine (if using).
Place this vegetables into a baking dish and cook in the oven. (To achieve a nice caramelised texture mine took 35 mins).
At the 20 min mark, heat your pan on a high heat. Add a little olive oil and cook the pork cutlets-2 mins on each side.
Once seared, place them on top of your veggies (that are cooking in the oven) and finish them off for the last 10 mins.
Allow them to rest for 5 mins before serving with the veggies.

Notes

Be wary of the size and thickness of your cutlets. Mine were quite thick so I cooked them for a longer time in the oven. Adjust accordingly for the cutlets you use.
A little Dijon mustard on the side when serving makes this even more magical.