Golden Pork Cutlets with Crisp Fennel and Green Apple Slaw

• 4 x Linley Valley Free Range Pork Cutlets
• 2 Tbsp olive oil
• 2 Tbsp butter
• Salt and pepper to taste

Slaw

• ½ – 1 fennel bulb, depending on size, sliced very thinly
• 2 green apples, cored and sliced into thin wedges
• Fennel fronds, picked and coarsely chopped

Dressing

• ¼ cup plain yoghurt
• 2 Tbsp mayonnaise
• ½ tsp honey
• ½ lemon, juice and zest
• ½ tsp smoked paprika

Lemon wedges to serve

Pre-heat oven grill to high (250 °C)

1. Bring meat to room temperature (see Cook’s Notes).

1. Heat olive oil and half of the butter in a large frying pan over medium-high heat. Season pork.  Sear the cutlets on one side only until golden.
2. Transfer cutlets, raw side facing up, to an oven tray. Dot with remaining butter and place under grill for 8 minutes. Remove from the oven and rest for 5 minutes.
3. Meanwhile, prepare the slaw by whisking together dressing ingredients in a medium-sized bowl. Add fennel slices and apple to the dressing and toss to coat in dressing. Top with fennel fronds.
4. Serve pork cutlets alongside slaw and fresh lemon wedges.

Cook’s Notes

• Remove pork from fridge and bring to room temperature by sitting on the bench for 15 – 30 minutes.
• Bringing meat to room temperature before cooking ensures a juicy, flavoursome cook, which would have a very different taste if cooked straight from the fridge.
• If you would like to prepare the slaw in advance, simply add sliced fennel and apple to a bowl of cold water with a squeeze of lemon to prevent discolouration.