Pork cutlets with fennel, pear and cider braised cabbage

Take advantage of seasonal produce and try these juicy pork cutlets, served with pear and cider braised cabbage and steamed green beans.

Recipe «Pork cutlets with fennel, pear and cider braised cabbage» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp fennel seeds, 2 tsp sea salt, 4 Coles Australian Pork Forequarter Cutlets, Olive oil, to brush, 20g butter , 1/2 tsp caraway seeds, 1 large fennel, thinly sliced, fronds reserved, 1 mini red cabbage, thinly sliced , 1/2 cup apple cider, 1/4 cup chicken stock, 1 pear, cored, thinly sliced, Steamed green beans, to serve.

Ingredients:

• 1 tbsp fennel seeds 
• 2 tsp sea salt 
• 4 Coles Australian Pork Forequarter Cutlets 
• Olive oil, to brush 
• 20g butter 
• 1/2 tsp caraway seeds 
• 1 large fennel, thinly sliced, fronds reserved 
• 1 mini red cabbage, thinly sliced 
• 1/2 cup apple cider 
• 1/4 cup chicken stock 
• 1 pear, cored, thinly sliced 
• Steamed green beans, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. Serve pork with braised cabbage and green beans. Top with reserved fennel fronds.