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 fennel, pear and cider braised cabbage
Pork cutlets with fennel, pear and cider braised cabbage
0 Likes
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Savor juicy pork cutlets with pear and cider cabbage and steamed green beans.
Ingredients:
  • 20.00 ml fennel seeds
  • 4.80 gm sea salt
  • 4 Pork Forequarter Cutlets
  • Olive oil, to brush
  • 20g butter
  • 1/2 tsp caraway seeds
  • 1 large fennel, thinly sliced, fronds reserved
  • 350g cabbage
  • 125ml apple cider
  • 60ml chicken stock
  • 1 pear, cored, thinly sliced
  • Steamed green beans, to serve
Instructions:
  • Gently crush fennel seeds with the back of a knife, then combine them with salt in a small bowl. Brush pork with oil and season both sides with the salt mixture.
  • Preheat a barbecue grill or chargrill to medium-high heat. Grill the pork for 5 minutes on each side. Remove from the grill and place on a plate, then cover with foil. Let it rest for 5 minutes before serving.
  • In a large frying pan over medium heat, gently melt the butter. Stir in caraway seeds and cook for 1 minute. Add fennel, cabbage, cider, and stock. Simmer for 5 minutes until the cabbage wilts. Add pear and simmer for an additional 5 minutes until most of the liquid is absorbed and the cabbage is tender.
  • Present the pork alongside braised cabbage and green beans, then sprinkle with the fennel fronds you set aside earlier.

Similar Recipes