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Braised pork cutlets with fennel and celery
Braised pork cutlets with fennel and celery
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Prep Time:
10 minutes
Cook Time:
105 minutes
Total Time:
115 minutes
Try Chef Curtis Stone's succulent braised pork cutlets with creamy polenta and fresh herbs for a delightful family meal.
Ingredients:
  • 4 Pork Forequarter Cutlets (about 240g each)
  • 1 brown onion, sliced
  • 3 celery stalks, sliced diagonally
  • 2 garlic cloves, finely chopped
  • 30.00 ml fresh rosemary, finely chopped, divided
  • 3 tsp fresh sage, finely chopped, divided
  • 1 tsp fennel seeds, toasted, coarsely ground
  • 1/4 tsp dried chilli flakes
  • 185ml chicken stock
  • Creamy Polenta with Mascarpone (see notes), for serving
Instructions:
  • Preheat the oven to 150C (130C fan-forced). Season the pork generously with salt and pepper. Heat a large heavy ovenproof sauté pan over high heat, add oil, and sear the pork for 3 minutes on each side until it's beautifully browned. Transfer the pork to a plate.
  • Drain most of the oil from the pan, then add onion and celery. Cook and stir for 2 minutes until vegetables start to soften. Incorporate garlic, 1 tablespoon rosemary, 2 teaspoons sage, fennel seeds, chili flakes, 1 teaspoon salt, and ½ teaspoon pepper. Pour in wine and simmer until mostly evaporated. Add stock, bring to a simmer, and place pork back in the pan. Cover tightly and braise in the oven for 1 hour.
  • Flip the pork in the oven and continue cooking for 25 mins until it's tender. Set the pork aside in a warm spot. Skim off any fat from the top of the cooking liquid. Simmer the liquid over medium-high heat for 5 mins until slightly reduced. If you don't have an ovenproof pan, transfer everything to a covered baking dish and cook in the oven. Once done, reduce the liquid on the stovetop.
  • In each serving bowl, spoon a hearty portion of polenta. Top with a piece of pork and drizzle with sauce. Finish by scattering the remaining chopped rosemary and sage over the dish.

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