An autumnal recipe of pork cutlets with roasted apple and fennel – perfect for a midweek meal.
1 fennel bulb (Laos Fresh Farm, Seven Springs Farm, Steve’s Vegies)
1 red apple (Lees Orchard, Windara Orchard)
1 red onion (Laos Fresh Farm, Old School Farm, Steve’s Vegies)
4 garlic cloves (Tasmanian Natural Garlic & Tomatoes)
3 tablespoons olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove)
4 free-range pork cutlets (or chops) (Mount Gnomon Farm)
1 tablespoon Dijon or wholegrain mustard
125ml dry cider (Lost Pippin)
Fresh flat leaf parsley leaves (Laos Fresh Farm, Steve’s Vegies, Tamar Valley Hydroponics)
- Heat the oven to 180°C/fan160°C/gas 4. Thickly slice the fennel bulb lengthways through the root, then cut the apple, onion and lemon into wedges. Put the sliced fruit and veg in a 3 litre baking dish along with the garlic. Drizzle over 2 tablespoons of the olive oil, season and toss to coat, then roast for 30 minutes or until just tender.
- Meanwhile, heat the remaining oil in a large frying pan over a medium-high heat. Season the cutlets and fry for 2 minutes on each side or until golden brown.
- Mix the mustard and cider with a fork in a jug, then pour over the cutlets in the pan. Bubble for 2 minutes or until slightly reduced. Remove the cutlets to the baking dish with the vegetables, pour over the cider sauce, then return to the oven.
- Bake for 5 minutes or until the pork is cooked through and the veg are tender. Chop the parsley, then sprinkle over to serve.