Cider-roast pork cutlets with apple and fennel

Baked fennel, apple and onion complement the pork in this easy dinner recipe.

Recipe «Cider-roast pork cutlets with apple and fennel» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 1 fennel bulb, thickly sliced lengthways, 1 red delicious apple, cut into wedges, 1 red onion, cut into wedges, 1 lemon, cut into wedges, 4 whole garlic cloves , 1/4 cup olive oil, 4 x 200g pork cutlets, 1/2 cup apple cider , 1 tbsp Dijon mustard, Chopped flat-leaf parsley leaves, to serve.

Ingredients:

• 1 fennel bulb, thickly sliced lengthways 
• 1 red delicious apple, cut into wedges 
• 1 red onion, cut into wedges 
• 1 lemon, cut into wedges 
• 4 whole garlic cloves 
• 1/4 cup olive oil 
• 4 x 200g pork cutlets 
• 1/2 cup apple cider 
• 1 tbsp Dijon mustard 
• Chopped flat-leaf parsley leaves, to serve 

Instructions

1. Preheat oven to 180C.
2. Place the fennel, apple, onion, lemon and garlic into a 3L (12 cup) baking dish, drizzle with 2 tbs oil, season and toss to coat. Roast for 30 minutes or until just tender.
3. Meanwhile, heat remaining 1 tbs oil in a frypan over medium-high heat. Season the cutlets and cook for 2 minutes each side or until golden.
4. Combine the cider and mustard, then add to the pan and cook for a further 2 minutes or until slightly reduced. Add the cutlets to the baking dish with the vegetables, pour over the cider sauce and return to the oven. Roast for a further 5 minutes or until cutlets are cooked through and vegetables are tender.
5. Scatter with parsley to serve.