Crisp raw swede has a subtle, slightly earthy sweetness - perfect for the winter slaw which accompanies these sticky pork cutlets.
- Combine the marmalade, orange juice, 1 tablespoon vinegar, 2 teaspoons mustard, garlic and caraway seeds in a jug. Place the swede, cabbage, onion and parsley in a large bowl.
- Heat a large non-stick frying pan over medium heat. Spray cutlets with oil and season. Cook, turning, for 5 minutes or until browned. Add marmalade mixture and radicchio. Cook, turning pork and radicchio once, for 4 minutes or until the liquid is syrupy and cutlets are cooked through. Transfer pork and radicchio to a plate. Pour sauce into a jug. Keep warm.
- Heat olive oil in the pan over medium-high heat for 1 minute or until hot. Remove from heat. Add honey and remaining vinegar and mustard (careful, the mixture will spit). Season. Return to heat. Stir for 30 seconds or until hot. Pour over the slaw and radicchio and toss gently.
- Divide the cutlets, radicchio and slaw among plates. Drizzle with the marmalade sauce.
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