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Food

Pork cutlets with braised fennel and spinach, nashi and blue cheese salad

Preparation time
10 minutes
Cooking time
10 minutes
Serves
4

Ingredients

  • 2 tbsp (40ml) extra virgin olive oil
  • 1 large or 2 baby fennel, trimmed, finely sliced, fronds reserved
  • Zest and juice of 1 lemon
  • 4 pork cutlets, approx. 180–200g each
  • ¾ cup (180ml) chicken stock
  • 1 tsp Dijon mustard

Salad

  • 120g baby spinach leaves
  • 1–2 nashi pears, or pears, sliced
  • ½ cup (50g) walnuts, toasted
  • 80g blue cheese, crumbled

Vinaigrette

  • 1½ tbsp (30ml) extra virgin olive oil
  • ½ tbsp (10ml) caramelised balsamic
  • ½ tsp Dijon mustard
  • Salt and freshly ground black pepper

Method

  1. Warm saucepan over medium low heat. Add ¾ of the olive oil, then fennel and cook, stirring often until soft. Stir through lemon zest. Add a splash of water, if necessary, to prevent sticking.
  2. Meanwhile, season pork with salt and pepper and brush with olive oil. Heat a frying pan over medium high heat. Add pork cutlets and brown on both sides, then reduce heat to medium and cook until only just cooked through. Remove to a warm place and cover loosely with foil.
  3. Add chicken stock and Dijon mustard to the pan, increase heat and simmer until reduced. Stir through 1 tablespoon lemon juice. Add any juices from the rested pork and heat.
  4. Arrange salad ingredients in a bowl. Combine vinaigrette ingredients in a jar and shake to combine. Toss through salad just prior to serving.
  5. To serve: place a mound of fennel on 4 plates; add pork cutlet, drizzle with sauce, garnish with fennel fronds and serve with salad.

Lyndey’s note: Pork can also be cooked under a pre-heated fan grill to encourage crackling.

Food
Preparation time
10 minutes
Cooking time
10 minutes
Serves
4

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Two Blues Sauvignon Blanc 2014
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