WHAT TO EAT TONIGHT

Cider-baked pork with apple and fennel

Can’t find cutlets? You can use pork chops, too – just fry them for a little longer before baking

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Added on

Can’t find cutlets? You can use pork chops, too – just fry them for a little longer before baking

Posted

  • SERVES 4
  • PREPARATION TIME 5 minutes
  • COOKING TIME 35 minutes
  • 1 fennel bulb
  • 1 red onion 
  • 4 garlic cloves
  • 4 British free-range pork cutlets
  • 125ml dry cider
  • 1 red apple
  • 1 lemon
  • 3 tbsp olive oil
  • 1 tbsp Dijon or wholegrain mustard
  • Fresh flat-leaf parsley leaves, to serve
  1. Preheat the oven to 180ºC/fan 170ºC/gas mark 4.
  2. Thickly slice the fennel bulb lengthways through the root, then cut the apple, onion and lemon into wedges. Put the sliced fruit and veg in a 3 litre baking dish along with the garlic. Drizzle over two tablespoons of the olive oil, season and toss to coat, then roast for 30 minutes or until just tender.
  3. Meanwhile, heat the remaining oil in a large frying pan over a medium-high heat. Season the cutlets and fry for two minutes on each side or until golden brown.
  4. Mix the mustard and cider with a fork in a jug, then pour over the cutlets in the pan. Bubble for two minutes or until slightly reduced. Remove the cutlets to the baking dish with the vegetables, pour over the cider sauce, then return to the oven.
  5. Bake for five minutes or until the pork is cooked through and the veg are tender. Chop the parsley, then sprinkle over to serve.

FOR MORE PORK RECIPES FROM DELICIOUS. MAGAZINE

FOR MORE PORK RECIPES FROM DELICIOUS. MAGAZINE

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Tagged in:
Pork
Apple
winter recipes

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