Pork Comforting

Roast pork chops with cider and fennel

Name: Roast pork chops with cider and fennel
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 fennel bulb, cut into wedges; 350g kipfler potatoes, cut into wedges; 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); 4 sage sprigs; 4 thyme sprigs

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jul 01, 2017

Cider with pork is a classic combination that works beautifully here.

1 fennel bulb, cut into wedges
350g kipfler potatoes, cut into wedges
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)
4 sage sprigs
4 thyme sprigs

Method

1.

Preheat oven to 200°C.
2.

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.
3.

Meanwhile heat oil in a large frypan over a high heat. Cook cutlets for 2 minutes each side until golden brown.
4.

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.
5.

To serve, place cutlets on warm dishes, spoon over vegetables and cider jus, and top with asparagus and micro herbs.