Take advantage of seasonal produce and try these juicy pork cutlets, served with pear and cider braised cabbage and steamed green beans.
- Lightly crush fennel seeds using the back of a knife. Place in a small bowl with salt. Brush pork with oil and sprinkle both sides with salt mixture.
- Heat a barbecue grill or chargrill on medium-high. Cook pork for 5 mins each side. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
- Meanwhile, melt butter in a large frying pan over medium heat. Add caraway seeds and cook for 1 min. Add fennel, cabbage, cider and stock. Simmer for 5 mins or until cabbage has wilted. Add pear and simmer for a further 5 mins or until most of the liquid has been absorbed and cabbage is tender.
- Serve pork with braised cabbage and green beans. Top with reserved fennel fronds.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set