1 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 OTWAY PORK cutlets (about 200g each and 2cm thick)
freshly ground pepper
1 small fennel bulb, cut into wedges, reserving fronds
½ cup (125ml) white wine or apple cider
1/3 cup sour cream
Heat the oil and butter in a medium frying pan over a medium-high heat until the oil begins to sizzle. Add the cutlets and cook for about 3 minutes until golden brown underneath. Season top of the cutlets with salt and pepper and turn them over. Add the fennel wedges and cook for 1 minute each side until golden around edges. The pork should be golden on the underside at this point.
Pour in the wine or cider. Bring to the boil, cover pan with lid, reduce heat and simmer for 6 minutes. Then, leaving the frying pan on heat, transfer the cutlets and fennel to warmed plates. Stir cream into the pan juices, scraping up any bits stuck to the base. When it just comes to a boil, tip the creamy sauce over the cutlets and fennel. Scatter the reserved fennel fronds to garnish.