Florentine Pork With Spiced Red Cabbage

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.

Step 10: Add garlic and apple and cook, stirring for 3-4 minutes until apple starts to soften.

Step 11: Add the cabbage and cook, stirring, for 5 minutes and then add spices.

Step 12: Season, reduce heat to medium and cook for 10 minutes, stirring occasionally, until tender.

Step 13: Stir in sugar and vinegar, increase heat to high and stir or 1-2 minutes until combined,.

Step 14: Serve pork with cabbage and potatoes.