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Pork cutlets with fennel & orange butter
Pork cutlets with fennel & orange butter
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try this mouthwatering fennel butter to elevate your pork dishes!
Ingredients:
  • 2 tsp finely chopped fresh thyme
  • 6 (about 200g each) pork cutlets
  • Salt & freshly ground black pepper
  • 25g butter
  • 40.00 ml marsala
  • 125ml (1/2 cup) fresh orange juice
  • 2 tsp fennel seeds
  • 125g butter, softened
  • 20.00 ml finely grated orange rind
  • Pinch of saffron threads
Instructions:
  • Heat a frying pan over medium heat. Toast fennel seeds by cooking and stirring for 2-3 minutes until aromatic. Set aside to cool for 5 minutes, then coarsely grind using a spice grinder or mortar and pestle to make the fennel & orange butter.
  • Combine fennel seeds, butter, orange rind, and saffron in a food processor. Process until well mixed, then transfer the mixture to a bowl. Cover with plastic wrap and set it aside.
  • Evenly coat both sides of the cutlets with aromatic thyme. Season generously with salt and pepper.
  • In a large frying pan over high heat, combine the oil and butter. Cook the pork cutlets for 4-5 minutes on each side until golden and fully cooked. Place them on a plate, tent loosely with foil, and let rest for 5 minutes before serving.
  • Pour the aromatic marsala into the pan and allow it to come to a vigorous boil. Next, introduce the zesty orange juice to the mix and cook while continuously stirring for 5 minutes, or until the sauce achieves a delightful thick consistency. Lastly, gracefully take the pan off the heat to complete this flavorful step.
  • Arrange the cutlets on plates, drizzle with sauce, and garnish with a dollop of fennel & orange butter. Serve promptly.

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