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Photo of Fennel-crusted pork cutlets with lentils and kale by WW

Fennel-crusted pork cutlets with lentils and kale

4 - 5
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min


Fennel seeds

2 tsp, lightly crushed

Fresh lemon rind

2 tsp, finely grated

Pork, loin cutlet, French-trimmed, raw

580 g, (buy 4 x 180g)

Olive oil

2 tsp

Red onion

1 medium, thinly sliced


2 clove(s), thinly sliced

Lentils, canned, rinsed, drained

1 400g can, (buy 1 x 400g can) brown variety

Salt reduced chicken stock

½ cup(s), (125ml)


100 g, chopped

Roasted capsicum, not in oil

150 g, sliced


  1. Combine fennel and rind in a small bowl. Sprinkle fennel mixture evenly over pork.
  2. Heat half the oil in a large non-stick frying pan over medium heat. Cook pork for 4 minutes each side or until cooked to your liking. Transfer to a plate.
  3. Meanwhile, heat remaining oil in same pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add lentils, stock, kale and capsicum and cook, covered, for 2–3 minutes or until kale has wilted. Return pork to pan and cook, covered, for 2 minutes or until pork is heated through. Serve.


VARIATION: ½ tsp dried chilli f lakes in Step 1. Swap it: Pork for 4 x 150g skinless chicken breast fillets.