Saturday, March 08, 2014

Pork with Fennel and Brussels Sprouts

Thursday 27 February

We needed to use up our leftover brussels sprouts, so we braised up some sliced fresh fennel with butter and white wine, and stirred them in when the fennel was tender.  The hearty portion was supplied by simply browning some pork cutlets, and making a sauce for them with fresh cilantro and lemon juice.

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