Florentine Pork With Spiced Red Cabbage

• 4 pork cutlets (about 230 grams each french trimmed)
• 1 tablespoon fennel seed (crushed)
• 12 teaspoon chili flakes (crushed dried)
• 2 garlic cloves (large and finely chopped)
• 1 tablespoon rosemary (leaves.finely chopped)
• 13 cup olive oil (80ml)
• 6 potatoes (dutch cream or desiree, peeled, cut into 2cm pieces)
• 50 g unsalted butter
• 1 tablespoon sunflower oil
• 1 onion (halbed and thinly sliced)
• 2 garlic cloves (finely chopped)
• 2 apples (green, peeled, cored, sliced into 1.5cm wedges)
• 12 red cabbage (450 grams shredded)
• 12 teaspoon ground cloves
• 12 teaspoon ground cinnamon
• 14 teaspoon nutmeg (freshly grated)
• 2 teaspoons brown sugar
• 14 cup balsamic vinegar (60ml)

1. Lightly score cutlets diagonally across on both sides to form a diamond pattern (this allows the marinade to penetrate).
2. Combine the crushed fennel seeds, chilli, garlic, rosemary, 1/4 cup (60ml) olive oil, 1 teaspoon salt and pepper to taste.
3. Transfer mixture to a bowl and add pork, turning to coat and marinate in the fridge for 20 minutes or overnight if possible.
4. Preheat oven to 220C.
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.
6. Place on a baking tray, toss with remaining oil and season.
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.
8. Rest pork, loosely covered with foil, for 5 minutes.
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.
10. Add garlic and apple and cook, stirring for 3-4 minutes until apple starts to soten.
11. Add the cabbage and cook, stirring, for 5 minutes and then add spices.
12. Season, reduce heat to medium and cook for 10 minutes, stirring occasionally, until tender.
13. Stir in sugar and vinegar, increase heat to high and stir or 1-2 minutes until combined,.
14. Serve pork with cabbage and potatoes.

pork cutlets, fennel, chili flakes, garlic, rosemary, olive oil, potatoes, butter, sunflower oil, onion, garlic, apples, red cabbage, ground cloves, ground cinnamon, nutmeg, brown sugar, balsamic vinegar

Taken from www.food.com/recipe/florentine-pork-with-spiced-red-cabbage-434487 (may not work)