Orange & Fennel Pork With Maple Cabbage
Ingredients
- 1/4 red cabbage, cut into 1cm wedges
- 1/2 cup parsley leaves
- 1 tsp fennel seeds, lightly crushed
- 1 orange, zested
- 2 Tbsp maple syrup
- 1 Tbsp olive oil
- 475g vegetable mash
- 4 pork loin chops
Method
- Combine zest, oil and fennel seeds in a bowl. Season. Add chops and turn to coat. Halve the orange and squeeze juice from one half. Cut pith from remaining half and chop flesh. Set aside.
- Heat a large heavy-based frying pan over medium heat. Sear chops on fat strip for 2 minutes or until fat renders down and rind is crisp and golden brown. Cook pork for 3 minutes on each side or until evenly browned. Remove from pan and cover loosely with foil.
- Meanwhile, reheat the same pan over high heat. Add cabbage and cook for 2 minutes on each side or until lightly charred. Deglaze pan with maple syrup and orange juice. Simmer for 3 minutes or until liquid reduces by half and cabbage is tender.
- Heat vegetable mash following packet instructions. Serve with pork and cabbage, garnished with chopped orange and parsley, and drizzled with pan juices.
