Pork
A sticky plate of flavour packed protein accompanied with a side of freshness, it’s the perfect go-to meal the whole family will love!
No pork option - replacement is chicken schnitzel.
No pork option - replacement is chicken schnitzel.
1. Set oven to 220ºC. Wedge fennel, apples and onion. Halve brussels sprouts. Toss on a lined oven tray with 2 tbsp oil, salt and pepper. Roast for 20-25 minutes, or until cooked through.
2. Season pork with salt and pepper. Heat a large frypan with 1 tbsp oil over medium-high heat. Cook for 4-5 minutes on each side, or until just cooked through. Set aside to rest, turn pan down to low.
3. Add 1 tbsp butter to pan. Stir in ginger relish and 2 tbsp water until combined and heated through. Turn off heat and return pork to pan, toss to coat.
4. Divide vegetables on plates with steaks. Trim and roughly cut watercress to garnish.
Notes:
No pork option - replacement is chicken schnitzel Cook for same time as pork.
2. Season pork with salt and pepper. Heat a large frypan with 1 tbsp oil over medium-high heat. Cook for 4-5 minutes on each side, or until just cooked through. Set aside to rest, turn pan down to low.
3. Add 1 tbsp butter to pan. Stir in ginger relish and 2 tbsp water until combined and heated through. Turn off heat and return pork to pan, toss to coat.
4. Divide vegetables on plates with steaks. Trim and roughly cut watercress to garnish.
Notes:
No pork option - replacement is chicken schnitzel Cook for same time as pork.
Fennel 1
Green apples 2
Red onion 1
Brussels sprouts 150g
Pork steaks 600g
Ginger relish 1 jar (180g)
Watercress 1 bowl
From your pantry:
oil (for cooking), salt, pepper, butter
Green apples 2
Red onion 1
Brussels sprouts 150g
Pork steaks 600g
Ginger relish 1 jar (180g)
Watercress 1 bowl
From your pantry:
oil (for cooking), salt, pepper, butter
