Fennel Braised Pork Cutlets

 

Fennel-Braised Pork Cutlets

 

This is a great way to prepare pork, it is sticky, smokey and sweet without being cloying. Pork needs a bit of a boost, in my opinion, and it carries these flavours well.  These are also fantastic done on the barbeque, and make a nice change from chops and snags!

 

Organic, free-range pork cutlets (one per person)

 

1 tablespoon butter

 

½ a fresh fennel bulb, finely sliced

1 large onion, finely sliced

1 clove garlic, crushed

½ cup fennel seeds

1 cup Apple Cider vinegar

1 teaspoon salt

1 teaspoon French mustard

1 tablespoon maple syrup

Juice and zest of a lemon

Ground black pepper

In a large, heavy bottomed frying pan heat the butter with a little oil until almost brown.  Add onion, garlic, spices and fennel.  Heat through until fennel is tender.  Add vinegar and increase heat, letting vinegar reduce down slightly before  adding mustard, maple syrup and lemon, then add pork cutlets, coating them well.  Reduce heat to very low and cover pan with lid/foil.

Cook gently for 25 minutes, meat should be soft and tender.

Just before serving, remove fennel mix, increase heat to high and brown off the cutlets.  Serve piled high with fennel, boiled new potatoes and apple sauce.