Recipe

Pork cutlets with bacon, Brussels sprouts and peas

As if juicy pork cutlets on creamy mash wasn't already temptation on a plate, the Brussels sprouts fried with bacon and peas are gorgeous enough to entice even the fussiest eaters.

May 31, 2008 2:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Pork cutlets with bacon, Brussels sprouts and peas
  • 1 teaspoon fennel seeds
  • 1 tablespoon chopped fresh dill
  • 2 teaspoon extra virgin olive oil
  • 4 trimmed pork cutlets or chops
  • 4 rashers bacon, chopped
  • 400 gram brussels sprouts
  • 1 cup (120 grams) frozen peas

Method

Pork cutlets with bacon, Brussels sprouts and peas
  • 1
    Preheat the oven to 200°C/180°C fan-forced. Crush fennel seeds in a mortar and pestle or chop finely. In a small bowl, combine seeds, dill and oil.
  • 2
    Heat a large non-stick frying pan until hot. Rub pork all over with seed mixture. Add pork to pan; season with salt and pepper.
  • 3
    Cook pork until browned on both sides. Transfer to an oven tray. Cook in oven 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 10 minutes before serving.
  • 4
    与此同时,同样加培根煎锅。做饭,stirring, until browned. Remove outer leaves from Brussels sprouts; slice thickly lengthways. Add peas to pan with bacon, stir 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 and mashed potato, if desired.

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