This grilled pork cutlets recipe with fennel is a mouth-watering and easy-to-prepare meal perfect for any night of the week. The pork cutlets are seasoned with the licorice-like taste of fennel and grilled to juicy perfection. The roasted apples and onions add a sweetness and depth of flavour that perfectly complements the savoury pork. It’s one of the most popular recipes from one of my programs and I am finally sharing it on the blog.

Grilled Pork Cutlets With Fennel

Get ready to fire up the grill or your frying pan and tantalise your taste buds with my grilled pork cutlets (also known as pork chops). I am taking juicy, tender pork cutlets and giving them a flavour boost with the oh-so-delicious fennel seasoning.

And to take things to the next level, I am serving it up with a side of roasted apples and onions that add a sweet and savoury twist.

This dish is perfect for those who love the taste of grilled meat with a touch of sweetness and is sure to be a crowd-pleaser for any dinner party or family meal. You can make it using a barbecue grill, frying pan or oven.

Plus, this pork cutlets recipe is gluten-free, paleo, Whole30 and low-carb friendly. Enjoy a satisfying and nutritious dinner with this delicious dish!

Pork Cutlets vs Pork Chops

Pork cutlets and pork chops are similar cuts of meat, but there are some differences between the two.

Pork cutlets are thinner. This makes them a quick-cooking option that is ideal for recipes that call for searing or sautéing. Pork chops, on the other hand, are thicker cuts of meat that come from the rib or loin area of the pig and often have a bone in the center. Pork chops are generally more flavourful and juicier than pork cutlets and are often grilled, roasted, or pan-fried.

In summary, both cuts can be delicious in different ways, but pork chops are often preferred for their flavour and juiciness, while pork cutlets are a good choice for quick, easy meals. You can use either in this recipe and simply cook the pork chops for a little longer.

Try This Next Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

More Delicious Pork Recipes

Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

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Description

This Grilled Fennel Pork Cutlets With Apples & Onions recipe is a flavour-packed and healthy meal that’s perfect for any night of the week. The pork cutlets are seasoned with the licorice-like taste of fennel, and then grilled to juicy perfection. The sweet and savoury combination of roasted apples and onions is the perfect complement to the delicious pork. Get ready to fire up the grill or your frying pan and enjoy a delicious and nutritious meal that’s sure to become a new family favourite! Paleo, gluten-free, Whole30.

For the cutlets

Apples & Onions

For the broccoli

• Prepare the pork cutlets ahead of time if you like. Place the cutlets on a cutting board. Put a layer of cling film under and over the top. Using a rolling pin or a meat hammer, pound the cutlets a few times until slightly flattened.
• Sprinkle each side with spices, salt and chilli/pepper. If doing this ahead of time, place the cutlets in a ziplock bag or a container and keep them refrigerated for up to 3 days before use, or freeze and thaw out overnight.
• Make the apples and onions. Oven method: Preheat oven to 200 C/400 F. Grease an oven tray with coconut or olive oil and scatter the apple and onion slices evenly. Sprinkle the onion with a little salt. Roast for 20-25 minutes. Check halfway and turn the pieces over for even browning. Stove top method: Heat coconut oil in a large frying pan over high heat. Once hot, reduce the heat to medium-high. On one side, scatter the apple slices, flat side down. On the other side, add the onion wedges. Cook for 2 minutes on each side, until browned and soft. Remove to a plate. Depending on the size of the frying pan, you might need to do this in batches or use two frying pans.
• Cook the cutlets. Heat oil in the frying pan or heat up the grill, making sure it’s hot. Add the cutlets, two at a time if needed to avoid overcrowding, and cook on medium-high heat for 4 mins on each side. Rest off the heat for a minute.
• Prepare the broccoli. While the cutlets are cooking, bring a pot of water to boil. Add the broccoli and cook for 2 minutes, or until just tender. Drain and leave in the strainer. Place the pot back on the heat and add the olive oil and the garlic. Cook over medium heat for just one minute, until the garlic, is fragrant and slightly golden. Add back the broccoli, drizzle with lemon juice and sprinkle with a little salt, if you wish. Stir through to coat the broccoli in the oil.
• Serve the cutlets with apples and onions, and broccoli on the side.

Nutrition

• Serving Size: 1 pork cutlet with apples, onions & broccoli
• Calories: 502
• Sugar: 17.8 g
• Sodium: 848.7 mg
• Fat: 24.9 g
• Carbohydrates: 31.2 g
• Fiber: 6 g
• Protein: 40.7 g
• Cholesterol: 107.1 mg

Keywords: Pork chops, pork cutlets, fennel, pork recipes, apples, onions, paleo, gluten-free, whole30

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Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

Juicy, succulent shrimp laced with garlic, butter, and thyme, tucked into a silky burst tomato sauce, and piled high on creamy, luscious Parmesan orzo. WHAT A DREAMBOAT DINNER. I love this recipe!

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In This Post:

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How To Make This Garlic Shrimp and Tomatoes (with Pictures)

Step 1: Blister and Smash the Tomatoes

Get the tomatoes hot and blistery; then give ’em a gentle smash with the back of a spoon or a small plate. It’s… very fun.

Step 2: Cook the Shrimp

Make a little clearing right in the center of the tomatoes where you can add your shrimp to cook for a couple of minutes. Salt it up!

Step 3: Get the Garlic and Butter Going In There

Throw in a bunch of freshly sliced garlic and a knob of butter. Stir it up a few times until it’s dreamy.

Step 4: Make a Creamy Orzo

Put a lid on the shrimp and make a quick creamy orzo – butter, Parmesan, cream, lemon, and salt.

Step 5: Put It All Together

Piping hot orzo goes on the plate first, and then we pull our shrimp and tomatoes back out to pile on top.

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Lindsay’s Notes

This recipe is in heavy rotation at the moment – and it never fails to make me feel like I’m eating at a fancy restaurant and/or generally have my life together. Is my laundry all over my table? Yes. Have I been using dry shampoo for the last 4 days? Yes. But am I also eating a kind of fancy and beautiful dinner? YES! Three cheers for doable “fancy” recipes. 10/10 recommend.

Creamy orzo with the twang of Parmesan, sweet burst tomatoes gently bubbled into a sauce, and a pile of jumbo, delicate, buttery, garlic-laced shrimp. Pass me a glass of wine and I am living my best life.

As far as family approval goes, Bjork and I love the whole big, beautiful thing – no thyme for him (a true crime and I don’t want to spend any more time talking about it), and lots of thyme, salt, and pepp for me. The girls are hit and miss with the shrimp and tomatoes, but you better believe they love the creamy Parmesan orzo which is, of course, just mac and cheese in disguise. They’ll usually eat a few of the fresh little tomatoes on the side, too. Winning for everybody!

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Description

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

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Garlic Shrimp and Tomatoes:

Creamy Orzo:

Popular Recipe Thai Chicken Drumsticks (Baked)

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1. Cook the Orzo: Cook according to package directions. Drain, toss with a bit of oil, and set aside.
2. Soften the Tomatoes: Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.
3. Smash the Tomatoes: Once they’re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.
4. Cook the Shrimp: Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.
5. Give it Some Flava-Flave: Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.
6. Make the orzo: Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.
7. Pile it up: Serve immediately so the orzo doesn’t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!

Notes

This amount usually makes enough for just Bjork and I to finish the shrimp, with plenty of orzo for us and the girls. If you wanted to serve 4 adults, I would use 2 pounds of shrimp!

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Saute
• Cuisine: American

Keywords: shrimp and orzo, orzo recipe, shrimp and tomatoes

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Frequently Asked Questions For Garlic Shrimp and Tomatoes

What can I use instead of shrimp?

Chicken would be delicious! I would probably pan-fry the chicken first, then take it out and set aside while you build your tomato sauce, then add the chicken back in at the end.

How long do the leftovers last?

You can definitely eat this meal as leftovers for 1, maybe 2 days after you make it, but it’s one of those meals that really shines when it’s made fresh.

Can you make this vegetarian / meatless?

Use zucchini in place of the shrimp! Or, similarly, this recipe is great.

How do you make this gluten-free and/or dairy-free?

Use gluten free orzo, dairy-free butter (or olive oil), and something else creamy in place of the half and half and Parmesan – a knob of dairy-free cream cheese would be good!

Another option would be to skip the creamy orzo and serve this with quinoa or another gluten-free, dairy-free option.

My Favorite Shrimp Recipes

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