Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Pork cutlets with braised fennel and spinach, nashi and blue cheese salad 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 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. 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. 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. Arrange salad ingredients in a bowl. Combine vinaigrette ingredients in a jar and shake to combine. Toss through salad just prior to serving. 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 SHARE