Cider-baked pork with apple and fennel

  • Serves 4
  • Hands-on time 20 min, oven time 35 min
  • Easy
An autumnal recipe of pork cutlets with roasted apple and fennel - perfect for a midweek meal.

Nutritional info per serving

  • Calories246kcals
  • Fat7.4g (2.3g saturated)
  • Protein34.3g
  • Carbohydrates8.9g (7.8g sugars)
  • Fibre2.8g
  • Salt0.5g
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  • 1 fennel bulb
  • 1 red apple
  • 1 red onion
  • 1 lemon
  • 4 garlic cloves
  • 3 tbsp olive oil
  • 4 British free-range pork cutlets (see tip)
  • 1 tbsp dijon or wholegrain mustard
  • 125ml dry cider

To serve

  • Fresh flatleaf parsley leaves


  1. Heat the oven to 180°C/fan160°C/gas 4. Thickly slice the fennel bulb lengthways through the root, then cut the apple, onion and lemon into wedges. Put the sliced fruit and veg in a 3 litre baking dish along with the garlic. Drizzle over 2 tbsp of the olive oil, season and toss to coat, then roast for 30 minutes or until just tender.
  2. Meanwhile, heat the remaining oil in a large frying pan over a medium-high heat. Season the cutlets and fry for 2 minutes on each side or until golden brown.
  3. 3. Mix the mustard and cider with a fork in a jug, then pour over the cutlets in the pan. Bubble for 2 minutes or until slightly reduced. Remove the cutlets to the baking dish with the vegetables, pour over the cider sauce, then return to the oven. 
  4. Bake for 5 minutes or until the pork is cooked through and the veg are tender. Chop the parsley, then sprinkle over to serve. 
  • You can use pork chops too; they’re larger than cutlets, so fry for a few minutes longer before baking.

From December 2014

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  • "
    steve ralph-taylor9:07 Sep 30 2015

    I’m trying this recipe tonight.
    I don’t have any cider so I’m going to use a bottle of German lager instead.
    Also, looking at the picture, the red onions also seem to be in wedges and still “joined”. are the roots not cut off?

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