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1
Lightly score cutlets diagonally across on both sides to form a diamond pattern (this allows the marinade to penetrate).
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2
Combine the crushed fennel seeds, chilli, garlic, rosemary, 1/4 cup (60ml) olive oil, 1 teaspoon salt and pepper to taste.
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3
Transfer mixture to a bowl and add pork, turning to coat and marinate in the fridge for 20 minutes or overnight if possible.
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4
Preheat oven to 220C.
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5
Place potato in a pan of cold, salted water and bring to the boil, then simmer over medium-high heat for 4 minutes until just tender.
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6
Place on a baking tray, toss with remaining oil and season.
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7
Heat a large ovenproof frypan over medium heat and brown the pork cutlets for 2 minutes each side and then transfer pork and potatoes to the oven and roast for 20 minutes or until the pork is cooked but still juicy and potatoes are golden.
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8
Rest pork, loosely covered with foil, for 5 minutes.
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9
Meanwhile (while pork is in the oven) for the cabbage, heat the butter and oil in a large grypan over medium-high heat and add the onion and cook, stirring, for 5 minutes or until soft and lightly browned.
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10
Add garlic and apple and cook, stirring for 3-4 minutes until apple starts to soten.
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11
Add the cabbage and cook, stirring, for 5 minutes and then add spices.
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12
Season, reduce heat to medium and cook for 10 minutes, stirring occasionally, until tender.
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13
Stir in sugar and vinegar, increase heat to high and stir or 1-2 minutes until combined,.
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14
Serve pork with cabbage and potatoes.
