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How to make Braised pork cutlets with fennel and celery

Yield = 4
Prep time: 0:10
Cook time: 1:45
Total time: 1:55

Ingredients

  • 4 Coles Pork Forequarter Cutlets (about 240g each)
  • 1 tablespoon olive oil
  • 1 brown onion, sliced
  • 3 celery stalks, sliced diagonally
  • 2 garlic cloves, finely chopped
  • 1 1/2 tablespoons fresh rosemary, finely chopped, divided
  • 3 teaspoons fresh sage, finely chopped, divided
  • 1 teaspoon fennel seeds, toasted, coarsely ground
  • 1/4 teaspoon dried chilli flakes
  • 1/2 cup (125ml) dry white wine
  • 3/4 cup (185ml) chicken stock
  • Creamy Polenta with Mascarpone (see notes), for serving

Method

  • Step 1 Preheat oven to 150C (130C fan-forced). Season pork with salt and pepper. Heat a large heavy ovenproof sauté pan over high heat and add oil. When oil is hot, add pork and cook for 3 mins each side or until brown. Transfer pork to a plate.
  • Step 2 Pour off all but 1 teaspoon oil from pan and add onion and celery. Cook, stirring, for 2 mins or until vegetables begin to soften. Stir in garlic, 1 tablespoon rosemary, 2 teaspoons sage, fennel seeds, chilli flakes, 1 tsp salt and ½ tsp pepper. Add wine and cook for 2 mins or until most has evaporated. Add stock and bring to a simmer. Return pork to pan and cover tightly. Transfer to oven and braise for 1 hour.
  • Step 3 Uncover, turn pork over and return to oven to cook, uncovered, for 25 mins or until pork is fork-tender. Remove pork and set aside in a warm place. Skim off any fat that has risen to top of cooking liquid. Place pan over medium-high heat and simmer liquid for 5 mins or until it has reduced slightly. (If you don’t have an ovenproof sauté pan, transfer pork then vegetable and stock mixture to a baking dish covered tightly with foil to cook in the oven. When pork is cooked, return liquid to pan to reduce on the stovetop.)
  • Step 4 Place a generous scoop of polenta in 4 serving bowls. Place a piece of pork and some sauce over polenta. Sprinkle with remaining chopped rosemary and sage.