adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pork cutlets with apple & fennel slaw
Pork cutlets with apple & fennel slaw
0 Likes
Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Apple and pork salad, a match made in culinary heaven by David Prior.
Ingredients:
  • 2 bay leaves
  • 40g salt
  • 4 x 200g pork cutlets, bone in, trimmed
  • Olive oil, to rub
  • 75g mayonnaise
  • 21.00 gm lemon juice, plus wedges to serve
  • 40.00 ml finely chopped tarragon leaves
  • 3 fuji apples, thinly sliced (a mandoline is ideal), cut into 5mm-wide batons
  • 2 small fennel bulbs, quartered, thinly sliced (a mandoline is ideal)
  • 1 bunch baby endive, leaves separated
Instructions:
  • Using a mortar and pestle, crush fennel and bay leaves with a pinch of sea salt until coarse. Gradually add more salt until the spices reach a fine consistency. Gently coat the pork with olive oil, then generously apply the flavored salt mixture all over the pork.
  • Preheat a chargrill over high heat. Cook pork for 2-3 minutes on each side until golden brown and cooked through. Allow the pork to rest, lightly covered with foil, for 5 minutes before serving.
  • Combine creamy mayonnaise with bright lemon juice to create a silky texture. Gently fold in fragrant tarragon and season to taste.
  • In a bowl, combine the apple and fennel. Chop the endive to match the size of the fennel and add it to the bowl. Drizzle with tarragon mayonnaise and mix well. Serve the pork with the slaw and top with lemon wedges for garnish.

Similar Recipes