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

Ingredients

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

Method

STEP 1

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

STEP 2

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.

STEP 3

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.

STEP 4

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

Happy Eating!

For premium beef scotch fillets and farm-fresh produce at heavily reduced prices delivered straight to your doorstep, head to TheGourmet.com.au.