Juicy Pork Cutlets With A Fresh Fennel & Grape Salad

Spruce up your succulent pork cutlet dinner with a fancy fennel and grape salad, a fresh and delightful counterpart to an exquisite and substantial meal.

Yield: Serves 4
Prep Time: 20 mins
Cook Time: 20 mins
Difficulty Level: 3/5

Ingredients

• 1 fennel bulb, finely sliced
• 1 cup (130 g) purple grapes, sliced in half
• ¼ cup coarsely chopped flat-leaf parsley
• 2 tbsps lemon juice
• ¼ cup (60 ml) extra virgin olive oil
• Sea salt and freshly ground black pepper
• 1 tsp fennel seeds
• 40 g butter
• 4 pork cutlets, rind off

Steps

01. Combine the fennel, grapes, parsley, lemon juice and olive oil in a bowl and season with sea salt and freshly ground black pepper.

02. Crush the fennel seeds with a mortar and pestle; combine with the garlic and butter in a small bowl.

03. Heat a large non-stick frying pan over a medium-high heat and add flavoured butter. When the butter is sizzling, add the pork cutlets. Cook for 5 mins each side. If the cutlets are thick, they may need a little longer. Remove the cutlets to a warm plate, cover and rest for a few minutes.

04. Serve the pork cutlets with the fennel salad and a drizzle of pan juices.

Not suitable to freeze or microwave.

Photo: bauersyndication.com.au