Dinner ideas

Fennel and grape salad with pork cutlets

Spruce up that pork cutlet dinner and make the most of autumn fennel and grapes.
Fennel and grape salad with pork cutletsAustralian Women's Weekly



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.


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