Balsamic pork cutlets with fennel and grapefruit salad

For a quick, tasty meal try these balsamic pork cutlets served with a tasty fennel and grapefruit salad.

Recipe «Balsamic pork cutlets with fennel and grapefruit salad» presented in category Recipes / Meat, to prepare this dish you will need no more 08 minutes. To make this dish at home by prescription from the author sheff would need: 1/3 cup olive oil, 4 x 200g pork cutlets, 3/4 cup balsamic vinegar, 200g snowpeas, trimmed, thinly sliced lengthways, Finely grated zest and juice of 1/2 pink grapefruit, plus segmented flesh of 1 grapefruit , 2 small fennel bulbs, very thinly sliced , fronds reserved .

Ingredients:

• 1/3 cup olive oil 
• 4 x 200g pork cutlets 
• 3/4 cup balsamic vinegar 
• 200g snowpeas, trimmed, thinly sliced lengthways 
• Finely grated zest and juice of 1/2 pink grapefruit, plus segmented flesh of 1 grapefruit 
• 2 small fennel bulbs, very thinly sliced , fronds reserved 

Instructions

1. Heat 2 tbs oil in a large frypan over medium-high heat. Season the cutlets and cook for 2 1/2 minutes each side or until golden. Transfer to a plate.
2. Reduce heat to medium-low, drain remaining oil from the pan and discard, then add the balsamic vinegar. Bring to a simmer and cook, stirring, for 1 minute or until slightly reduced. Return the cutlets to the pan and cook for a further 2 minutes each side, basting constantly with the balsamic glaze.
3. Blanch the snowpeas in boiling water, drain, then refresh under cold running water. Combine with the grapefruit zest, juice and segments, fennel, reserved fronds and remaining 2 tbs olive oil. Season and toss to combine, then divide among bowls and serve topped with the pork cutlets and any cooking juices.