Florentine Pork With Spiced Red Cabbage Recipe

"Hopefully will have red cabbage to reap from the garden soon so looking out for recipes so I am saving this one here, from Australian Delicious. Times estimated. Please note french trimmed is were the fat is scraped off to expose the bone and sort of becoming a handle, great in smaller cuts of meats such as lamb as an appertizer. Have not included marinating time and within the cooking time you are cooking the cabbage while te pork is in the oven and overall times are estimated."

Step by Step Method

Step 1

Lightly score cutlets diagonally across on both sides to form a diamond pattern (this allows the marinade to penetrate).

Step 2

Combine the crushed fennel seeds, chilli, garlic, rosemary, 1/4 cup (60ml) olive oil, 1 teaspoon salt and pepper to taste.

Step 3

Transfer mixture to a bowl and add pork, turning to coat and marinate in the fridge for 20 minutes or overnight if possible.

Step 4

Preheat oven to 220°C.

Step 5

Place potato in a pan of cold, salted water and bring to the boil, then simmer over medium-high heat for 4 minutes until just tender.

Step 6

Place on a baking tray, toss with remaining oil and season.

Step 7

Heat a large ovenproof frypan over medium heat and brown the pork cutlets for 2 minutes each side and then transfer pork and potatoes to the oven and roast for 20 minutes or until the pork is cooked but still juicy and potatoes are golden.

Step 8

Rest pork, loosely covered with foil, for 5 minutes.

Step 9

Meanwhile (while pork is in the oven) for the cabbage, heat the butter and oil in a large grypan over medium-high heat and add the onion and cook, stirring, for 5 minutes or until soft and lightly browned.