Pork cutlets with fennel & orange butter

This fennel butter is the perfect partner for any pork dish.

Recipe «Pork cutlets with fennel & orange butter» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp finely chopped fresh thyme, 6 pork cutlets, Salt & freshly ground black pepper, 2 tbsp extra virgin olive oil, 25g butter , 2 tbsp marsala, 125ml fresh orange juice, 2 tsp fennel seeds , 125g butter, softened, 1 tbsp finely grated orange rind, Pinch of saffron threads.

Ingredients:

• 2 tsp finely chopped fresh thyme 
• 6 pork cutlets 
• Salt & freshly ground black pepper 
• 2 tbsp extra virgin olive oil 
• 25g butter 
• 2 tbsp marsala 
• 125ml fresh orange juice 
• 2 tsp fennel seeds 
• 125g butter, softened 
• 1 tbsp finely grated orange rind 
• Pinch of saffron threads 

Instructions

1. To make the fennel & orange butter, heat a frying pan over medium heat. Add fennel seeds and cook, stirring, for 2-3 minutes or until aromatic. Remove from heat and set aside for 5 minutes to cool. Use a spice grinder or a mortar and pestle to grind until coarsely ground.
2. Place fennel seeds, butter, orange rind and saffron in the bowl of a food processor and process until combined. Transfer to a bowl. Cover with plastic wrap and set aside.
3. Sprinkle thyme evenly over both sides of cutlets. Season with salt and pepper.
4. Heat the oil and butter in a large frying pan over high heat. Add the pork cutlets and cook for 4-5 minutes each side or until brown and cooked through. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
5. Add marsala to the pan and bring to the boil over high heat. Add orange juice and cook, stirring, for 5 minutes or until sauce thickens. Remove from heat.
6. Place cutlets on serving plates. Drizzle with sauce and top with a dollop of fennel & orange butter. Serve immediately.