Five-spiced pork cutlets with fennel, endive & radish slaw


2 x 300g pork cutlets, bone in, trimmed

3 tbsp olive oil

2 tbsp lemon juice

2 red apples, thinly sliced, cut into little batons

2 small fennel bulbs, quartered, thinly sliced

6 radish bulbs, finely sliced

1 bunch baby endive (witlof) leaves separated

1 lemon cut into wedges

1 tsp Five Spice powder

Five-spiced pork cutlets with fennel, endive & radish slaw



Lightly rub pork with olive oil, then generously rub all over with five spice powder, salt and pepper.


Heat a chargrill, bbq or heavy based frying pan over high heat. Cook pork for 2-3 minutes each side until browned and just cooked through. Loosely cover with foil and rest for 5 minutes.


Whisk together lemon juice and olive oil until well combined and season with salt and pepper. Place apple, radish, endive and fennel in a bowl. Chop endive to the same size as fennel and add to the bowl. Pour the lemon and olive oil dressing and toss to coat, and garnish with lemon wedges.


To serve, pile slaw on plate and place pork chop on the side.

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