Name: Fennel and thyme pork with asparagus and rocket salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 600g baby chat potatoes, halved; 2 tsp fennel seeds, crushed (see notes); 2 tsp finely chopped fresh thyme; 2 tsp finely chopped fresh rosemary; 1.20 gm sea salt flakes; 4 pork cutlets, trimmed; 36.40 gm olive oil; 42.00 gm lemon juice; 1 bunch asparagus, cut into ribbons (see notes); 60g baby rocket; 1/2 x 400g can cannellini beans, drained, rinsed; 62.50 ml shaved parmesan; Lemon wedges, to serve

Fennel and thyme pork with asparagus and rocket salad

0 Likes

Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Simplify weeknight dinner with easy pork cutlets.

Ingredients:

600g baby chat potatoes, halved
2 tsp fennel seeds, crushed (see notes)
2 tsp finely chopped fresh thyme
2 tsp finely chopped fresh rosemary
1.20 gm sea salt flakes
4 pork cutlets, trimmed
42.00 gm lemon juice
1 bunch asparagus, cut into ribbons (see notes)
60g baby rocket
1/2 x 400g can cannellini beans, drained, rinsed
62.50 ml shaved parmesan
Lemon wedges, to serve

Instructions:

Boil potatoes in a saucepan for 15 minutes until just tender. Drain and keep warm in the pan.
In a bowl, mix fennel seeds, thyme, rosemary, and salt. Drizzle pork with half of the oil and coat both sides with the herb mixture. Heat a barbecue hotplate or chargrill over medium-high heat. Cook pork for 3 to 4 minutes per side until browned and fully cooked. Rest the pork on a plate, covered with foil before serving.
In a bowl, combine the juice and remaining oil, then whisk together. Add asparagus, rocket, beans, and parmesan. Season with salt and pepper, then toss everything together. Serve the pork with potatoes, salad, and lemon wedges.

We use cookies

Similar Recipes

Fennel and thyme roasted chicken

Pear, fennel and haloumi salad with walnut and thyme dressing

Braised fennel with tomatoes and thyme

Lemon thyme lamb with fennel and parsley quinoa

Fennel and Black Bean Soup