Fennel and apple are a classic pairing for succulent pork.
Ingredients
- 2 large fennel bulbs or 4 baby fennel bulbs, trimmed, thickly sliced
- 2 small red onions, cut into wedges
- 1 red apple, cored, cut into wedges
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon roughly chopped rosemary leaves
- 4 x 200g French-trimmed pork cutlets
- 1 cup baby spinach leaves
Method
- Step 1Preheat the oven to 200°C.
- Step 2Toss the fennel, onion and apple with the vinegar and 1 tablespoon of the olive oil in a large baking dish. Sprinkle with rosemary and season with salt and pepper. Roast in the oven for 25 minutes or until the fennel and onion are tender.
- Step 3Meanwhile, rub the pork cutlets all over with 1/4 teaspoon each sea salt and freshly ground black pepper. Heat the remaining oil in an ovenproof frypan over high heat. When very hot, cook the pork chops, in batches, for 2 minutes each side or until brown. During last 5 minutes of vegetable cooking time, transfer pork to oven to finish cooking.
- Step 4Remove the vegetables from the oven, add the spinach and toss gently to combine and wilt spinach.
- Step 5Serve vegetables topped with pork cutlets and drizzled with pan juices.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1302 kj
Energy
12g
Fat Total
2g
Saturated Fat
4g
Fibre
38g
Protein
88mg
Cholesterol
164.32mg
Sodium
10g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
- Author: Kate Tait
- Image credit: Petrina Tinslay
- Publication: Taste.com.au
0