Pork cutlets with apple & fennel slaw

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

Recipe «Pork cutlets with apple & fennel slaw» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.