Fennel-crusted pork cutlets with lentils and kale
2 tsp, lightly crushed
fresh lemon rind
2 tsp, finely grated
Pork, loin cutlet, French-trimmed, raw
580 g, (buy 4 x 180g)
1 medium, thinly sliced
2 clove(s), thinly sliced
lentils, canned, rinsed, drained
1 can(s), (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
- Combine fennel and rind in a small bowl. Sprinkle fennel mixture evenly over pork.
- 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.
- 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.