Maple Pork Cutlets with Apple, Walnut & Fennel Salad

Published 20th November, 2019

Cuisine: Australian   Serves: 4

Preparation: 30 Mins   Cooking: 10 Mins


  • 4 Barossa Fine Foods Pork Cutlets
  • Sea Salt
  • Cracked Black Pepper
  • 3 tbls Maple Syrup
  • 2 tbls Olive Oil
  • 2 Fennel Bulbs
  • 2 Granny Smith Apples
  • 2 Cups Rocket Leaves
  • ½ Cup Toasted Walnuts


  • 1 tsp Dijon mustard
  • ⅓ cup Olive oil
  • 3 tbls red wine vinegar
  • Sea Salt


  1. To make the dressing, whisk together the Dijon mustard & red wine vinegar, slowly whisk in the olive oil, season with sea salt.
  2. For the salad, finely slice the fennel and apples, place in a bowl of water with a squeeze of lemon juice for 10 minutes (this will stop the apple & fennel from browning) drain and toss with the rocket & walnuts, serve with the vinaigrette dressing. Garnish with the green tips of the fennel bulb.
  3. Preheat BBQ or grill pan, in a bowl whisk together the maple syrup and olive oil, toss the pork cutlets in the mixture, season with sea salt & pepper. Heat a large fry pan or barbecue plate, cook pork cutlets over a medium heat for five minutes on one side, turn & cook for a further 4 minutes on the other side, remove from heat and allow to rest for 2 minutes before serving with the apple & fennel salad.