Australian Women's Weekly
Ingredients
Method
1.Combine the fennel, grapes, parsley, lemon juice and olive oil in a bowl and season with sea salt and freshly ground black pepper.
2.Crush the fennel seeds with a mortar and pestle; combine with the garlic and butter in a small bowl.
3.Heat a large non-stick frying pan over a medium-high heat and add flavoured butter. When the butter is sizzling, add the pork cutlets. Cook for 5 minutes each side. If the cutlets are thick, they may need a little longer. Remove the cutlets to a warm plate, cover and rest for a few minutes.
4.Serve the pork cutlets with the fennel salad and a drizzle of pan juices.
Not suitable to freeze or microwave.
Note
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