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Pork cutlets with chargrilled fennel and orange salad

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

Here’s a fresh dinner idea bursting with flavour. These tender pork cutlets are paired with a tangy orange and chargrilled fennel salad.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Pork cutlets with chargrilled fennel and orange salad


  • 2 tsp fennel seeds, lightly crushed
  • 1 long red chilli, seeded, finely chopped (optional)
  • 2 garlic cloves, crushed
  • 1/4 cup (60ml) olive oil
  • 4 (about 225g each) Coles Australian Pork Cutlets
  • 120g pkt Coles Australian Baby Spinach
  • 2 small fennel, thinly sliced, fronds reserved
  • 2 large oranges, peeled, segmented
  • 2 tbs orange juice
  • 1 tsp wholegrain mustard
  • 100g fetta, crumbled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine fennel seeds, chilli, if using, garlic and 1½ tbs oil in a small bowl. Season. Reserve half the fennel seed mixture in a separate bowl. Rub pork with the remaining fennel seed mixture.
  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Cook the pork for 3-4 mins each side or until just cooked through. Brush reserved fennel seed mixture over the pork. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, drizzle the sliced fennel with 2 tsp oil. Cook on the grill, turning, for 2 mins or until the fennel is lightly charred and just tender.
  4. Step 4

    Place the spinach, orange segments, charred fennel and reserved fennel fronds in a large bowl. Whisk the orange juice, mustard and remaining oil in a small bowl. Season. Drizzle over the spinach mixture. Gently toss to combine. Transfer to a serving platter. Sprinkle with fetta. Serve pork with the salad.

Nutrition Information


Energy: 2700kJ/646 Cals (31%)

Protein: 41g (82%)

Fat: 40g (57%)

Sat fat: 13g (54%)

Carb: 26g (8%)

Sugar: 15g (17%)

Fibre: 9g (30%)

Sodium: 332mg (17%)