Australian Women's Weekly
Ingredients
Method
1.Preheat the oven to 200°C (180°C fan-forced). Crush fennel seeds in a mortar and pestle or chop finely. Combine seeds, dill and oil in a small bowl.
2.Heat a large non-stick frying pan until hot. Rub the pork all over with the seed mixture. Add pork to pan; season with salt and pepper. Cook the pork until browned on both sides.
3.Transfer to an oven tray. Cook in oven for about 5 minutes or until just cooked through – cooking time will depend on the thickness of the cutlets. Remove from oven, cover with foil and stand for 10 minutes before serving.
4.Meanwhile, add bacon to same frying pan; cook, stirring, until browned. Remove outer leaves from brussels sprouts; slice thickly lengthways. Add peas to pan with bacon, stir for about 1 minute. Add brussels sprouts, cook, stirring, over a high heat until softened slightly. Season to taste with salt and pepper.
5.Serve pork with brussels sprouts mixture.
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