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

Fennel-crusted pork cutlets with lentils and kale

4
3
3
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate

Ingredients

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

garlic

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)

kale

100 g, chopped

roasted capsicum, not in oil

150 g, sliced

Instructions

  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.

Notes

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

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