Name: Pork cutlets with bacon, brussels sprouts and peas
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 teaspoon fennel seeds; 1 tablespoon chopped fresh dill; 2 teaspoon extra virgin olive oil; 4 trimmed pork cutlets or chops; 4 rashers (175g) bacon, trimmed, chopped; 400 gram brussels sprouts; 1 cup (120g) frozen peas; salt and pepper, to taste

Pork cutlets with bacon, brussels sprouts and peas

With such creamy mashed potato, crunchy bacon and juicy pork cutlets no kids will be complaining about the flavoursome addition of brussels sprouts.

Serves 4

Prep

30M

Ingredients

1 teaspoon fennel seeds

1 tablespoon chopped fresh dill

2 teaspoon extra virgin olive oil

4 trimmed pork cutlets or chops

4 rashers (175g) bacon, trimmed, chopped

400 gram brussels sprouts

1 cup (120g) frozen peas

salt and pepper, to taste

Method

1.Preheat the oven to 200°C (180°C fan-forced). Crush fennel seeds in a mortar and pestle or chop finely. Combine seeds, dill and oil in a small bowl.

2.Heat a large non-stick frying pan until hot. Rub the pork all over with the seed mixture. Add pork to pan; season with salt and pepper. Cook the pork until browned on both sides.

3.Transfer to an oven tray. Cook in oven for about 5 minutes or until just cooked through – cooking time will depend on the thickness of the cutlets. Remove from oven, cover with foil and stand for 10 minutes before serving.

4.Meanwhile, add bacon to same frying pan; cook, stirring, until browned. Remove outer leaves from brussels sprouts; slice thickly lengthways. Add peas to pan with bacon, stir for about 1 minute. Add brussels sprouts, cook, stirring, over a high heat until softened slightly. Season to taste with salt and pepper.

5.Serve pork with brussels sprouts mixture.

Women's Weekly Food