Pork with Baked Fennel & Pear Chutney
Pork with Baked Fennel & Pear Chutney
Fennel seeds add a whole different element to these pork steaks, making this weeknight wonder an extra-special dish. Most of the dish is cooked in one pan in the oven so there’s less cleaning up. The pear chutney can be prepared ahead of time, too.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 fennel, sliced thinly
- 1 red onion sliced thinly
- 1 bosc pear, sliced thinly
- 6 small potatoes, washed & cut into quarters
- 2 tbsp olive oil, divided
- Salt & pepper
- 2 pork steaks
- 1 tbsp fennel seeds
- 1 pear, peeled, cored & diced
- 1 tbsp maple syrup
- 1 tsp mixed spice
- 1 tbsp apple-cider vinegar
- 1 tbsp unsalted butter
- Salt & pepper
Method
- Preheat oven to 180°C.
- In a heavy-based pan, layer the fennel, onion and pear on top of each other.
- Add potatoes to a bowl. Drizzle with 1 tbsp olive oil, season with salt and pepper and rub all over the surface of the potatoes. Place the potatoes on top of the fennel and pears along with the remaining oil from the bowl.
- Bake in oven for 45 mins.
- To make the pear chutney, add the diced pear, maple syrup, spice and vinegar to a small pot. Bring to the simmer and cook for 20 mins until the pear is soft.
- Add the butter, stir and season with salt and pepper. Set aside.
- Coat the steak with the remaining olive oil and fennel seeds.
- Heat a griddle pan to medium-high heat and cook the pork for 6 mins on each side until golden brown and the inside temperature reaches 63°C.
- Rest steaks for 2 mins while dishing up.
- Layer the fennel bake, potatoes and pork on warm plates. Serve with the pear chutney.
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