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Pork cutlets with fennel, pear and cider braised cabbage

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Charred and juicy, these Pork cutlets will go down a treat! Served with fennel, pear and braised cabbage, it's a quick and easy dinner the whole family can enjoy.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, (+ 5 mins resting time)
Pork cutlets with fennel, pear and cider braised cabbage

Ingredients

  • 1 tbs fennel seeds
  • 2 tsp sea salt
  • 4 Coles Australian Pork Forequarter Cutlets
  • Olive oil, to brush
  • 20g butter
  • ½ tsp caraway seeds
  • 1 large fennel, thinly sliced, fronds reserved
  • 1 (350g) mini red cabbage, thinly sliced
  • ½ cup (125ml) apple cider
  • ¼ cup (60ml) chicken stock
  • 1 pear, cored, thinly sliced
  • Steamed green beans, to serve

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.

Method

  1. Step 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. Step 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. Step 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. Step 4

    Serve pork with braised cabbage and green beans. Top with reserved fennel fronds.