For a new family favourite try Curtis Stones braised pork cutlets served with creamy polenta and fresh herbs.
- Preheat oven to 150C (130C fan-forced). Season pork with salt and pepper. Heat a large heavy ovenproof sauté pan over high heat and add oil. When oil is hot, add pork and cook for 3 mins each side or until brown. Transfer pork to a plate.
- Pour off all but 1 teaspoon oil from pan and add onion and celery. Cook, stirring, for 2 mins or until vegetables begin to soften. Stir in garlic, 1 tablespoon rosemary, 2 teaspoons sage, fennel seeds, chilli flakes, 1 tsp salt and ½ tsp pepper. Add wine and cook for 2 mins or until most has evaporated. Add stock and bring to a simmer. Return pork to pan and cover tightly. Transfer to oven and braise for 1 hour.
- Uncover, turn pork over and return to oven to cook, uncovered, for 25 mins or until pork is fork-tender. Remove pork and set aside in a warm place. Skim off any fat that has risen to top of cooking liquid. Place pan over medium-high heat and simmer liquid for 5 mins or until it has reduced slightly. (If you don’t have an ovenproof sauté pan, transfer pork then vegetable and stock mixture to a baking dish covered tightly with foil to cook in the oven. When pork is cooked, return liquid to pan to reduce on the stovetop.)
- Place a generous scoop of polenta in 4 serving bowls. Place a piece of pork and some sauce over polenta. Sprinkle with remaining chopped rosemary and sage.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set