Grilled Pork Cutlets, Poached Quince and Goat Cheese Salad



Prep time: 15 mins

Cooking time: 40 mins

Serves: 4 


  • 4 Pork Cutlets
  • 1 Tbsp Dijon Mustard
  • 1 tsp Ground Fennel
  • 1 Tbsp Honey  
  • 3 Quinces
  • 1 ½ Cup sugar
  • 1 Cup Red Wine
  • 1 Cinnamon Quill
  • 1 Star Anis 
  • ½ Bunch Silverbeet
  • 2 Bunches Broccolini
  • ½ Lemon
  • 200g Fennel
  • Salt, Pepper and Olive Oil


  1. Bring a griddle pan or a BBQ to high heat. Preheat the oven to 200°C.
  2. Pat dry the cutlets and add the mustard, honey, ground fennel, salt, pepper and drizzle with olive oil. Rub well and set aside.
  3. Peel the quince using a peeler, cut them in half lengthways and in half again. Remove the core and cut into approx. 1cm thick wedges. Squeeze the juice of half a lemon and toss well.
  4. Place the red wine and the sugar into a pan. Add the cinnamon quill, the star anis and the peel of ½ a lemon. Bring to the boil and turn down to low. 
  5. Add the quince wedges and place a rounded piece of baking paper the same size as the pan on top. Then put a plate to submerge the quinces. Cook on low heat for 20 mins, then toss them around and cook for a further 15 -20mins until soft. 
  6. Meanwhile, toss the broccolini with salt and pepper and a drizzle of olive oil, cook the broccolini for approx. 3 mins until golden brown. 
  7. Cut the fennel into wedges and toss them with salt and pepper and olive oil, grill the wedges for approx. 1-2 mins on each side and place them on a baking tray. 

Ingredients for Grilled Pork Cutlets, Poached Quince and Goat Cheese Salad

Tender Stem Baby Broccoli Bunch

$2.00 ea

Lemon Imperfect Each

$0.25 ea

Fennel Each

$1.99 ea