Braised pork cutlets with fennel and celery

Recipes / Meat

For a new family favourite try Curtis Stones braised pork cutlets served with creamy polenta and fresh herbs.

Recipe «Braised pork cutlets with fennel and celery» presented in category Recipes / Meat, to prepare this dish you will need no more 1:45 minutes. To make this dish at home by prescription from the author sheff would need: 4 Coles Pork Forequarter Cutlets, 1 tbsp olive oil, 1 brown onion, sliced, 3 celery stalks, sliced diagonally, 2 garlic cloves, finely chopped , 1 1/2 tbsp fresh rosemary, finely chopped, divided, 3 tsp fresh sage, finely chopped, divided, 1 tsp fennel seeds, toasted, coarsely ground , 1/4 tsp dried chilli flakes, 1/2 cup dry white wine, 3/4 cup chicken stock, Creamy Polenta with Mascarpone , for serving.

Ingredients:

  • 4 Coles Pork Forequarter Cutlets 
  • 1 tbsp olive oil 
  • 1 brown onion, sliced 
  • 3 celery stalks, sliced diagonally 
  • 2 garlic cloves, finely chopped 
  • 1 1/2 tbsp fresh rosemary, finely chopped, divided 
  • 3 tsp fresh sage, finely chopped, divided 
  • 1 tsp fennel seeds, toasted, coarsely ground 
  • 1/4 tsp dried chilli flakes 
  • 1/2 cup dry white wine 
  • 3/4 cup chicken stock 
  • Creamy Polenta with Mascarpone , for serving 

Instructions

  1. 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.
  2. 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.
  3. 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.)
  4. 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.