Pork Cutlets with Fennel and Apple Recipe

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Pork Cutlets with Fennel and Apple Recipe

(High in protein and B-group vitamins Recipe)

Ingredients:   Serves 4,  Oven: Preheat to 200C

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 200 g French-trimmed pork cutlets
1 cup baby spinach leaves
freshly ground black pepper
1 tablespoon sea salt

 

Method:

Toss 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.  Meanwhile, rub the pork cutlets all over with teaspoon each sea salt and freshly ground black pepper.  Heat the remaining oil in an ovenproof frying pan 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 the preheated oven to finish cooking.  Remove the vegetables from the oven, add the spinach and toss gently to combine and wilt spinach.  Serve vegetables topped with pork cutlets and drizzled with pan juices.

 

Nutrient Value Per Serving:

336 calories
14.6 g fat (3.6 g saturated)
33.8 g protein
13.6 g carbohydrate
6.7 g fiber
88 mg cholesterol
170 mg sodium

 

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