Bring some crackling goodness into your menu. You can remove the rind and barbecue these chops; they are delicious when slightly smoky. Potatoes, either roasted or boiled and dressed in olive oil and lemon juice, are a great accompaniment.
4 thick pork cutlets, with rind, at room temperature
sea salt and freshly ground pepper
1/2 lemon squeezed into cold water
2 baby fennel, trimmed
3 red radishes
1 granny smith apple, cored
5 tbsp extra virgin olive oil
1 tbsp cider vinegar
1 tbsp lemon juice
1 tsp honey
3 tbsp olive oil, for cooking
1/2 bunch watercress, picked
2 tbsp chopped flat leaf parsley leaves
1/2 tbsp chopped sage leaves
1/2 tbsp chopped mint leaves
WITH A VERY SHARP KNIFE, score the pork rind (not too deep) at 1cm intervals then rub salt into the rind.
USING A MANDOLIN SLICER, finely slice the fennel and radishes and place in acidulated water.
FINELY CUT the apple and place in acidulated water.
MAKE A DRESSING by whisking together extra virgin olive oil, cider vinegar, lemon juice, honey and seasoning.
PLACE OLIVE OIL in a fry pan over a medium-low heat. Using tongs to hold the cutlets, press skin side into the pan. Cook rind slowly, about 3 or 4 mins. It won't get super crackly like a roast but it will get crunchy. Remove from pan, increase heat to medium-high then cook for about 4 minutes on both sides depending on thickness. Leave to rest for a few minutes.
DRAIN APPLE, FENNEL AND RADISH thoroughly from the acidulated water and place in a bowl. Toss through with watercress, herbs and dressing and adjust seasoning to taste.
SERVE PORK cutlets with dressed salad on the side.