INGREDIENTS
4 x 200g pork cutlets
1 ½ tbsp (30ml) maple syrup
3 tsp Dijon mustard Salt and freshly ground black pepper
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
1 tbsp (20ml) apple cider vinegar
1–2 large fennel bulbs or 3–4 baby fennel bulbs, trimmed, cut in wedges
2 small red onions, cut into wedges
4 cloves garlic, peeled, smashed
1 Granny Smith apple, cored, cut into wedges
1 tbsp roughly chopped rosemary leaves
1 bunch English spinach, washed
Apple and sage butter: 80g butter
4 sage leaves, roughly chopped
½ Granny Smith apple, core removed, finely diced
3 tsp (15ml) lemon juice or to taste
METHOD
1. Pre-heat the oven to 200°C. Marinate pork in combined maple syrup and mustard and season with salt and freshly ground black pepper.
2. Combine oil and vinegar in a large baking dish lined with baking paper. Toss the fennel, onion and garlic in it. Sprinkle with rosemary and season with salt and pepper.
Roast in the oven for 10 minutes, then toss through the apple. Roast for another 20 minutes or until the fennel and onion are tender.
3. Heat the remaining oil in an ovenproof frypan over medium-high heat. When hot, brown the pork chops, in batches if necessary, for 2 minutes each side or until brown but take care maple syrup doesn’t make them burn.
During last 5 minutes of vegetable cooking time, transfer pork to oven to finish cooking.
4. Remove pork and cover loosely with foil. Remove the vegetables from the oven, add the spinach and toss gently to combine and return to oven for 5 minutes to wilt spinach while pork rests.
5. Meanwhile for the butter, melt butter in same fry pan over medium-low heat. Add sage and apple and cook for 2–3 minutes, then stir in the lemon juice.
6. Divide vegetables between four warm plates, add a pork cutlet and drizzle with the butter and serve immediately.
BEST WINE MATCH FOR GLAZED PORK CUTLETS
Although a medium-boded red like Grenache would be superb, a mid-to-full-bodied Chardonnay is also a great choice.