Colin Fassnidge comes up with some great pub-style meals.
ROAST PORK CHOPS WITH CIDER & FENNEL
“Cider with pork is a classic combination” SERVES 4 1 fennel bulb, cut into wedges 350g kipfler potatoes, cut into wedges 4 each sage and thyme sprigs 1 cinnamon quill 2 star anise 30g unsalted butter 2 garlic cloves, bruised 2cm piece ginger (10g), roughly chopped 355ml dry apple cider 1 tbs olive oil, plus extra to drizzle 4 pork cutlets 2 bunches asparagus, blanched,
refreshed, thinly sliced horizontally Micro herbs to serve (optional) Preheat oven to 200°C. Place fennel, potatoes, herbs, cinnamon, star anise, butter, garlic, ginger and cider into a large roasting tray, and season. Roast for 35-40 minutes, turning occasionally.
Meanwhile heat oil in a large frypan over a high heat. Cook cutlets for 2 minutes each side until golden brown. Add cutlets to roasting tray and spoon over sauce from the pan. Roast for 12-14 minutes for medium rare, or until cooked to your liking. Remove from oven and rest, loosely covered with foil, for 5 minutes.
To serve, place cutlets on warm dishes, spoon over vegetables and cider jus, and top with asparagus and micro herbs. NUTRITION • 27G PROTEIN • 8G SAT FAT • 18G CARB • 6G SUGARS • 105MG SODIUM • 395 CAL (1645KJ)