Pork cutlets with fennel & orange butter

Pork cutlets with fennel & orange butter

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This fennel butter is the perfect partner for any pork dish.

The ingredient of Pork cutlets with fennel & orange butter

  1. 2 teaspoons finely chopped fresh thyme
  2. 6 (about 200g each) pork cutlets
  3. Salt & freshly ground black pepper
  4. 2 tablespoons extra virgin olive oil
  5. 25g butter
  6. 2 tablespoons marsala
  7. 125ml (1/2 cup) fresh orange juice
  8. 2 teaspoons fennel seeds
  9. 125g butter, softened
  10. 1 tablespoon finely grated orange rind
  11. Pinch of saffron threads

The instruction how to make Pork cutlets with fennel & orange butter

  1. To make the fennel & orange butter, heat a frying pan over medium heat. Add fennel seeds and cook, stirring, for 2-3 minutes or until aromatic. Remove from heat and set aside for 5 minutes to cool. Use a spice grinder or a mortar and pestle to grind until coarsely ground.
  2. Place fennel seeds, butter, orange rind and saffron in the bowl of a food processor and process until combined. Transfer to a bowl. Cover with plastic wrap and set aside.
  3. Sprinkle thyme evenly over both sides of cutlets. Season with salt and pepper.
  4. Heat the oil and butter in a large frying pan over high heat. Add the pork cutlets and cook for 4-5 minutes each side or until brown and cooked through. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
  5. Add marsala to the pan and bring to the boil over high heat. Add orange juice and cook, stirring, for 5 minutes or until sauce thickens. Remove from heat.
  6. Place cutlets on serving plates. Drizzle with sauce and top with a dollop of fennel & orange butter. Serve immediately.

Nutritions of Pork cutlets with fennel & orange butter

fatContent: 464.855 calories
saturatedFatContent: 30 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 45 grams protein
sodiumContent:

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