Fennel and apple are a classic pairing for succulent pork.
- Preheat the oven to 200°C.
- Toss the fennel, onion and apple with the vinegar and 1 tablespoon of the olive oil in a large baking dish. Sprinkle with rosemary and season with salt and pepper. Roast in the oven for 25 minutes or until the fennel and onion are tender.
- Meanwhile, rub the pork cutlets all over with 1/4 teaspoon each sea salt and freshly ground black pepper. Heat the remaining oil in an ovenproof frypan over high heat. When very hot, cook the pork chops, in batches, for 2 minutes each side or until brown. During last 5 minutes of vegetable cooking time, transfer pork to oven to finish cooking.
- Remove the vegetables from the oven, add the spinach and toss gently to combine and wilt spinach.
- Serve vegetables topped with pork cutlets and drizzled with pan juices.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set