Pork cutlets with apple & fennel slaw

Cooking Meat Pork cutlets with apple & fennel slaw

David Priors salad which plays on apple and porks' long-standing love affair will never fail to impress.

Lables: High protein Low carb Low fat Low kilojoule Lower gi Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. In a mortar and pestle, pound fennel and bay leaves with a pinch of the sea salt until coarse. Keep adding salt until spices are a fine consistency. Lightly rub pork with olive oil, then generously rub all over with flavoured salt.
  2. Heat a chargrill over high heat. Cook pork for 2-3 minutes each side until browned and just cooked through. Rest, loosely covered with foil, for 5 minutes.
  3. Whisk mayonnaise with lemon juice to loosen. Stir in tarragon. Season.
  4. Place apple and fennel in a bowl. Chop endive to the same size as fennel and add to the bowl. Dress with tarragon mayonnaise and toss to coat. Serve pork with slaw and garnish with lemon wedges.

If you liked the recipe "Pork cutlets with apple & fennel slaw", tell your friends about it!

1 tsp fennel seeds
2 bay leaves
1/3 cup sea salt flakes
4 x 200g pork cutlets, bone in, trimmed
Olive oil, to rub
1/4 cup whole-egg mayonnaise
1 tbsp lemon juice, plus wedges to serve
2 tbsp finely chopped tarragon leaves
3 fuji apples, thinly sliced , cut into 5mm-wide batons
2 small fennel bulbs, quartered, thinly sliced
1 bunch baby endive, leaves separated

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
Posted by

Rate the recipe Pork cutlets with apple & fennel slaw

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments