Pork cutlets with roasted fennel and apple

Pork cutlets with roasted fennel and apple


Fennel and apple are a classic pairing for succulent pork.

The ingredient of Pork cutlets with roasted fennel and apple

  1. 2 large fennel bulbs or 4 baby fennel bulbs, trimmed, thickly sliced
  2. 2 small red onions, cut into wedges
  3. 1 red apple, cored, cut into wedges
  4. 1 tablespoon white wine vinegar
  5. 2 tablespoons olive oil
  6. 1 tablespoon roughly chopped rosemary leaves
  7. 4 x 200g French-trimmed pork cutlets
  8. 1 cup baby spinach leaves

The instruction how to make Pork cutlets with roasted fennel and apple

  1. Preheat the oven to 200u00b0C.
  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.

Nutritions of Pork cutlets with roasted fennel and apple

fatContent: 311.178 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 11 grams carbohydrates
fibreContent: 10 grams sugar
cholesterolContent: 38 grams protein
sodiumContent: 88 milligrams cholesterol

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