Cider-baked pork with apple and fennel

Method

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. 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.