Home > Recipes > Midweek meal recipes > Cider-baked pork with apple and fennel

Cider-baked pork with apple and fennel

An autumnal recipe of pork cutlets with roasted apple and fennel – perfect for a midweek meal.

An autumnal recipe of pork cutlets with roasted apple and fennel – perfect for a midweek meal.

Ingredients

To serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Heat the oven to 180°C/fan160°C/gas 4. Thickly slice the fennel bulb lengthways through the root, then cut the apple, onion and lemon into wedges. Put the sliced fruit and veg in a 3 litre baking dish along with the garlic. Drizzle over 2 tbsp of the olive oil, season and toss to coat, then roast for 30 minutes or until just tender.
Meanwhile, heat the remaining oil in a large frying pan over a medium-high heat. Season the cutlets and fry for 2 minutes on each side or until golden brown.
Mix the mustard and cider with a fork in a jug, then pour over the cutlets in the pan. Bubble for 2 minutes or until slightly reduced. Remove the cutlets to the baking dish with the vegetables, pour over the cider sauce, then return to the oven.

Bake for 5 minutes or until the pork is cooked through and the veg are tender. Chop the parsley, then sprinkle over to serve.

Nutrition: per serving

You can use pork chops too; they’re larger than cutlets, so fry for a few minutes longer before baking.

Fancy getting a copy in print?

Subscribe to our magazine

Rate

Reviews

Read what others say...

Steve Ralph-Taylor says:

30th Sep 2015 at 9:07 am

I’m trying this recipe tonight.
I don’t have any cider so I’m going to use a bottle of German lager instead.
Also, looking at the picture, the red onions also seem to be in wedges and still “joined”. are the roots not cut off?

Log in to Reply