clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pork Cutlets Recipe With Fennel, Roasted Apples & Onions

Fennel Pork Cutlets With Apples & Onions

  • Author: Irena Macri
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Grilled or Fried
  • Cuisine: Healthy
  • Diet: Gluten Free


This Grilled Fennel Pork Cutlets With Apples & Onions recipe is a flavour-packed and healthy meal that’s perfect for any night of the week. The pork cutlets are seasoned with the licorice-like taste of fennel, and then grilled to juicy perfection. The sweet and savoury combination of roasted apples and onions is the perfect complement to the delicious pork. Get ready to fire up the grill or your frying pan and enjoy a delicious and nutritious meal that’s sure to become a new family favourite! Paleo, gluten-free, Whole30.



For the cutlets

  • 4 large pork cutlets (150200 g / 7 oz. each)
  • 2 teaspoons onion powder or granules
  • 2 teaspoons garlic powder or granules
  • 3 teaspoons dried fennel seeds
  • 1 teaspoon sea salt
  • 1 teaspoon chilli flakes or black pepper

Apples & Onions

  • 3 medium apples, cored and sliced into wedges (6 wedges per each half)
  • 2 medium red onions, sliced into thin wedges
  • 1 tablespoon coconut oil
  • A pinch of salt

For the broccoli

  • 1 head of broccoli, cut into small florets
  • 2 cloves garlic, sliced
  • 34 tablespoons olive oil
  • 1⁄2 lemon
  • A Pinch of salt


  • Prepare the pork cutlets ahead of time if you like. Place the cutlets on a cutting board. Put a layer of cling film under and over the top. Using a rolling pin or a meat hammer, pound the cutlets a few times until slightly flattened.
  • Sprinkle each side with spices, salt and chilli/pepper. If doing this ahead of time, place the cutlets in a ziplock bag or a container and keep them refrigerated for up to 3 days before use, or freeze and thaw out overnight.
  • Make the apples and onions. Oven method: Preheat oven to 200 C/400 F. Grease an oven tray with coconut or olive oil and scatter the apple and onion slices evenly. Sprinkle the onion with a little salt. Roast for 20-25 minutes. Check halfway and turn the pieces over for even browning. Stove top method: Heat coconut oil in a large frying pan over high heat. Once hot, reduce the heat to medium-high. On one side, scatter the apple slices, flat side down. On the other side, add the onion wedges. Cook for 2 minutes on each side, until browned and soft. Remove to a plate. Depending on the size of the frying pan, you might need to do this in batches or use two frying pans.
  • Cook the cutlets. Heat oil in the frying pan or heat up the grill, making sure it’s hot. Add the cutlets, two at a time if needed to avoid overcrowding, and cook on medium-high heat for 4-5 minutes on each side. Rest off the heat for a minute. If using thicker pork steaks or pork chops (especially with the bone in), cook for 5-6 minutes on each side.
  • Prepare the broccoli. While the cutlets are cooking, bring a pot of water to boil. Add the broccoli and cook for 2 minutes, or until just tender. Drain and leave in the strainer. Place the pot back on the heat and add the olive oil and the garlic. Cook over medium heat for just one minute, until the garlic, is fragrant and slightly golden. Add back the broccoli, drizzle with lemon juice and sprinkle with a little salt, if you wish. Stir through to coat the broccoli in the oil.
  • Serve the cutlets with apples and onions, and broccoli on the side.


  • Serving Size: 1 pork cutlet with apples, onions & broccoli
  • Calories: 502
  • Sugar: 17.8 g
  • Sodium: 848.7 mg
  • Fat: 24.9 g
  • Carbohydrates: 31.2 g
  • Fiber: 6 g
  • Protein: 40.7 g
  • Cholesterol: 107.1 mg

Keywords: Pork chops, pork cutlets, fennel, pork recipes, apples, onions, paleo, gluten-free, whole30

Share via
Copy link
Powered by Social Snap