Pork cutlets with fennel, onion and lime recipe

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 715 calories / serving
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113827 HERO

Pre-heat the oven to 200° C.

Rub the pork cutlets with half of the olive oil and season well. Heat a large frying pan over a high heat then sear the chops for 1 minutes on both sides, working in batches if necessary. Transfer to a roasting tray and finish cooking in the oven for 6-8 minutes.

Heat the rest of the olive oil in a large frying pan over a medium heat until hot. Sweat the onion and fennel for 8-10 minutes, stirring occasionally, until they have softened. Remove the pork chops when ready; keep them warm to one side covered loosely with aluminium foil.

Stir the wholegrain mustard, lime wedges and seasoning into the vegetables and cook for a few more minutes. Spoon onto serving plates and top with two of the pork cutlets. Garnish with the reserved fennel tops before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 80ml (3fl oz) olive oil
  • 8 small pork cutlets, de-boned
  • 2 large fennel bulbs, trimmed and sliced (with some of the flowery tops reserved)
  • 2 onions, sliced
  • 2 small limes, cut into small wedges
  • 1tbsp wholegrain mustard
  • salt
  • pepper
  • Energy 2965kj 715kcal 36%
  • Fat 65g 93%
  • Saturates 19g 95%
  • Sugars 5g 6%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 7.1g Protein 25.8g Fibre 3.5g


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