Cider Roast Pork Cutlets with Apple & Fennel

Prep Time
Cook Time
Ready In

"I am not a meat eater myself and rarely cook pork, so my family look forward to pork every so often. I found this recipe in a delicious magazine and posted this recipe to make for the family, as it looks so easy."

Original recipe yields 4 servings


  • Serving Size: 1 (361.2 g)
  • Calories 460.2
  • Total Fat - 28.1 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 96.8 mg
  • Sodium - 756.5 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 2.6 g
  • Sugars - 5.7 g
  • Protein - 39 g
  • Calcium - 42.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 35.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat your oven to 180C.

Step 2

Place the fennel, apple, onion, lemon and garlic into a 3Litre (12 cup) baking dish, drizzle with 2 tablespoon oil season to taste and toss everything to coat. Roast for 30 minutes or until just tender.

Step 3

Meanwhile, heat remaining 1 tablespoon oil in a frypan over medium-high heat. Season the cutlets and cook for 2 minutes each side or until golden.

Step 4

Combine the cider and mustard, and add to the pan cooking for a further 2 minutes or until slightly reduced. Add the cutlets to the baking dish with the vegetables, pour over the cider sauce and return to the oven. Roast for a further 5 minutes or until cutlets are cooked through and vegetables are tender.

Step 5

Scatter & garnish with the parsley to serve.

Tips & Variations

No special items needed.