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Photo of Pork chops with apples and fennel by WW

Pork chops with apples and fennel

10 - 13
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Accompany your pork chops with chunky-sliced apple. A match made in heaven.



450 g, (Buy 500g) peeled and chopped

Skim milk

cup(s), (80ml)

Reduced fat oil spread

2 tsp

Pork loin cutlet

480 g, (buy 800g) fat trimmed

Olive oil

1 tbs

Red onion

1 medium, thinly sliced

Fennel bulb(s)

1 small, thinly sliced


2 large, thickly sliced

Chicken stock

¾ cup(s), (185ml)

Fresh sage

2 tbs


  1. Boil, steam or microwave potato until tender. Drain. Mash in a large bowl with milk and spread until smooth. Season with salt and pepper. Cover to keep warm.
  2. Meanwhile, preheat a chargrill or barbecue over medium-high heat. Brush pork with oil and cook for 2–3 minutes each side or until browned. Transfer to a plate.
  3. Heat a large non-stick frying pan over medium heat. Cook onion, fennel and apple, stirring, for 5 minutes or until onion has softened and apples are golden. Add pork to pan with stock and sage. Simmer, covered, for 4–5 minutes or until pork is heated through.
  4. Top pork with apple mixture and serve with mash.


SERVING SUGGESTION: Steamed green beans.TIP: You can use 4 x 150g lean pork butterfly steaks instead of cutlets.