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.

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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
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